| Spicy butterflied tiger parawns |
| Serves 4-6 6 tablespoons olive oil 5 tablespoons orange juice 4 tablespoons lime juice 1 large garlic clove, finely chopped 1 teaspoon allspice berries, crushed 1/4 teaspoon hot chilli flakes salt and pepper 2 lb (900g) raw tiger or king prawns, peeled, deveined and butterflied lime wedges, to serve 1. combine the oil, fruit juices, garlic, allspice, chilli flakes and seasoning in a large shallow baking dish. Add the prawns and turn to coat completely with the spiced oil. 2. cover the dish and leave to marinate for 1 hour at room temperature or at least 2 hours in the refrigerator. 3. Preheat the grill. 4. Spread out the prawns in one layer in the baking dish, arranging them cut side up as much as possible. Grill about 4 in (10 cm) from the heat for 6-8 minutes or until the flesh becomes opaque. Ther is no need to turn them. 5. Serve hot, with lime wedges. |