Serves 4 as an appetizer or light main course
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes

This is an extremely simple way to cook prawns, and the gremolata garnish really adds a piquant edge. Any of the ribbed grills can be used.

• 1 kg (21⁄4 pounds) tiger prawns
• extra corn oil, for brushing
  

For the marinade:

• 125 ml (1⁄2 cup) corn oil
• 125 ml (1⁄2 cup) lemon juice
• 2 garlic cloves, crushed
• a little coarse sea salt and freshly ground black pepper
  

For the gremolata:

• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh
• flat-leaf parsley
• grated zest of 2 lemons
• 2 tablespoons lemon juice
• a little freshly ground black pepper

1. Rinse the prawns, but do not remove the shells.
2. Mix together the marinade ingredients in a large Le Creuset gratin dish. Add the prawns and turn them in the marinade. Cover and marinate in the refrigerator for at least 1 hour.
3. Heat the grill over medium heat on the hob and brush lightly with oil when it is hot.
4. Drain the prawns and pat off the excess marinade with paper towels.
5. Add the prawns to the hot grill and grill for 2 to 3 minutes each side until they are evenly pink; then transfer to a warm serving dish.
6. Mix together all the gremolata ingredients and sprinkle evenly over the cooked prawns. Serve immediately.

Tip: Alternatively, use a flat grill or an iron-handle skillet for this recipe.

The gremolata goes well as a garnish with almost any grilled fish.

Wine: A full-bodied white wine such as an American Pinot Blanc will work well with this dish. In hot weather, try a refreshing, high acidity rosé such as a Vin Gris or a Tavel.