Grilled Prawns with oregano and lime on blue plate

Recipe by Matt Moran – Chef and Restaurateur

Restaurants – ARIA SydneyChiswickChophouseBarangaroo HouseNorth Bondi FishOpera BarOpera KitchenRiverbar Kitchen Brisbane

Serves 4

16 large (U6) king prawns, green
30ml olive oil
Sea salt
Black pepper, freshly ground

Pre-heat a grill pan over a high heat.
Split each prawn down the centre of the back and open out, leaving the head and tail intact.
Drizzle the prawns with a little olive oil, season with salt and pepper then place shell side down on the grill plate.
Cook for 2min then turn over and cook for approx 1min on the flesh side.
Remove from the heat and place on a serving plate.

¼ garlic clove, crushed
20ml chardonnay vinegar
80ml olive oil
1 lemon, zest and juice
2tbs oregano, roughly chopped
1tbs parsley, roughly chopped
Sea salt
Black pepper, freshly ground
2 limes, cut in half

Place the crushed garlic, chardonnay vinegar, olive oil, lemon zest and juice in a bowl and mix together.
Add the chopped oregano, chopped parsley and season with salt and freshly ground black pepper to taste.

To serve
Spoon the dressing over the top and serve with the lime halves.