King Prawn Skewers (spiedini di gamberoni)
Everyone loves gamberoni, and in my book the best way to eat them is straight from the griddle so the sweet juices of the prawn are complemented by the slightly charred flavour of the blackened shell.
|6-8||fresh king prawns|
|extra virgin olive oil|
You will need some skewers.
If using wooden skewers, soak them in water for 30 minutes before threading them up.
Score the back of each prawn shell with a sharp knife to expose the black vein. Wash this away. Rinse the prawns thoroughly in cold water and thread on to a skewer. Drizzle with some oil and griddle for 5-8 minutes, until the shells have changed from pale to dark pink and have started to blacken.
Serve drizzled with lemon juice, a sprinkling of salt and any juices from the griddle.