Tiger prawns with garlic and piri-piri

Method

1. Slit the prawns down the back and remove the vein, keeping the shell.
2. Melt the butter with the garlic and piri-piri; brush the prawns.
3. Grill over hot embers 2–3 minutes per side, basting with the sauce.
4. They're ready when opaque and curled into a C.
5. Finish with lemon and coriander; serve piping hot.

💡 Kool tip: Shells stay on: they protect the flesh and toast with the sauce — sucking the shell is half the joy.

🍷 Serve it with: A luxury starter before the côte de boeuf, or a main with plain rice.

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