Grilled Split Garlic Prawns with Sweet Chilli & Lime

Ingredients

• 20 green king prawns
• ¼ cup Cobram Estate Garlic Infused Extra Virgin Olive Oil
• ¼ cup sweet chilli sauce
• 2 limes, halved
• Extra sweet chilli sauce, to serve
• Cobram Estate Light Extra Virgin Olive Oil to drizzle
• 1 green shallot, thinly sliced
• mint leaves, to serve
• long red chilli, thinly sliced, to serve
• green salad, to serve
• steamed rice, to serve (optional)

Method

1. Remove heads and tails from prawns. Cut prawns in half lengthways, keeping tail in tact to butterfly open. Remove digestive tract.
2. Brush cut sides of the prawns with Cobram Estate Garlic Infused Extra Virgin Olive Oil.
3. Preheat a char-grill pan or barbecue grill plate over high heat. Cook prawns, cut-side down for 2 minutes. Turn over and drizzle with sweet chilli sauce. Cook for a further 2 minutes or until prawns are just cooked through.
4. Meanwhile, grill lime halves, cut-side down for 1 minute or until lightly charred.
5. Serve prawns with lime halves and extra sweet chilli sauce. Drizzle with a little extra oil from Cobram Estate and scatter with shallots, mint leaves and chilli. Serve with salad and steamed rice (optional) on the side.