2 pounds 21/25 count white gulf prawns, deveined and shelled
1 lemon, zested
4 dill sprigs, chopped
4 chive sprigs, chopped
8 Italian parsley leaves, chopped
heavy pinch kosher salt
6 grinds black pepper
1 tablespoon olive oil
- Soak white gulf prawns in running water to clean thoroughly.
- Toss in a bowl with herbs, zest, salt, pepper and oil.
- Grill 3 minutes on either side and serve fresh off the grill!
Note: 21/25 count means there are 21-25 prawns per pound.