Ingredients
-500 grams of large tiger prawns/scampi (13/16/pound)
-1 head of garlic
-1 cup of cilantro
-1 tbs course salt
-1/2 cup olive oil
Preparation
Preheat the BBQ to high. Cut the top of the garic head off and drizzle with olive oil. Microwave on high for 5 minutes or until soft. Mash the softened garlic with the cilantro, 3 tbs of olive oil and the salt to make a thick paste. Butterfly (cut a lengthwise slice half way through the belly of the shrimp) the shrimp and remove the vein. Place the shrimp and the cilantro/garlic mixture into a large ziploc bag and mix until shrimp is covered entirely. When BBQ is hot, place shrimp with butterflied sides open and on the grill. Flip over after first side becomes pink (about two minutes). Remove after both sides are pink and shrimp is semi-firm (2 more minutes). Enjoy!
