(Serves 6 as a shared starter)

INGREDIENTS 

• 1 kg large raw tiger prawns, peeled and deveined (tail left on) - Blu Fin
• 2 tbsp extra virgin olive oil 
• 1 tbsp lemon juice 
• 1 tsp garlic powder 
• 1 tsp dried chilli flakes 
• ½ tsp smoked paprika 
• Sea salt flakes and freshly ground black pepper 
• 1-2 lemons, cut into thick wedges 
• 1 green onion/shallot, trimmed and thinly sliced 

Tomato and Green Chilli Salsa 

• 200g cherry tomatoes, chopped 
• 1 long green chilli, deseeded and finely chopped 
• 1 green onion/shallot, trimmed and thinly sliced 
• 2 tbsp finely shredded mint leaves 
• 1 garlic clove, crushed 
• 2 tbsp extra virgin olive oil 
• 2 tsp white wine vinegar 

Method

1. To make the salsa, combine all ingredients in a bowl. Season with salt and pepper. Stir to combine. Set aside.  
2. Pat prawns dry with paper towel. In a large bowl, mix oil, lemon juice, garlic powder, chilli flakes and paprika. Season with salt and pepper. Add prawns and toss to combine.  
3. Preheat a greased char-grill pan over medium high heat.  Char-grill the lemon.  Transfer to a plate.  Drain marinade from the prawns.  Cook the prawns, in batches, for about 2 minutes on each side or until lightly charred and just cooked through. Scatter prawns with green onion. 
4. Serve with the charred lemon wedges and the salsa.