Barbecue lemon and lime chilli tiger prawns

Eating sizzlingly, fresh barbecue meals outdoors heightens the pleasures of summer. Here's our recipe for seasoned tiger prawns, perfect to make during National BBQ Week

Serves 4

16 raw shell-on whole tiger prawns

1 lemon

1 lime

1 red chilli

20g bunch fresh coriander

50g melted butter

sea salt and black pepper

Butterfly the prawns by holding each one down flat on a chopping board and cutting in a sawing motion with a serrated knife along the curved back, from the top of the head to the beginning of the tail. Remove and discard the intestine, a thin white and sometimes black strip at the edge of the inner shell.

In a food processor, add a third of the coriander, the zest and juice of the lime, the butter and the chilli. This is trimmed, then deseeded if a mild heat is desired. Season then blitz roughly. Place the prawns in a shallow tin and pour over the coriander mixture. Marinate for at least 1 hr.

Heat the barbecue until the coals are white and set the shelf at the top. Add the prawns to the rack and cook for 5-6 mins, turning halfway through, until completely pink, opaque and firm. Serve with the lemon cut into chunks and the remaining coriander.

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Try our other barbecue recipe now!