- 2kg jumbo king prawns (available on the market store)
- 4 garlic cloves, thinly sliced
- 2 limes, sliced
- 1/2 cup roughly chopped fresh flat-leaf parsley leaves
- 1/3 cup olive Oil
- 1/4 cup roughly chopped fresh dill
- 1/2 cup aioli, to serve
- Crusty bread, to serve
- Lime wedges, to serve
Preheat BBQ (will need a BBQ with a lid) or oven to 200-220C. Line a large metal roasting pan with baking paper.
Rinse the prawns under cold running water and drain well.
Transfer to a large bowl and add garlic, lime slices, 1/3 cup parsley and the olive oil. Toss well to combine and coat prawns.
Place in the pan and season well with salt and pepper.
Roast for 15-20 minutes, tossing prawns halfway during cooking, or until prawns have turned pink in colour and are just cooked through.
Sprinkle with dill and remaining parsley. Serve prawns with pan juices, aioli, crusty bread and lime wedges.