500g (lib) large king prawns
2 cups (500ml) white wine
200ml (7fl oz) olive oil
2 garlic cloves, sliced
60g (2oz) fresh basil, finely chopped
salt
pepper
Method
Peel prawns, leaving the heads and tails on, and devem them Place m a shallow baking disn. In a separate bowl mix white wine. oJive oil, garlic, basil, salt and pepper. Pour mixture over prawns and marinate in the fridge for 3 hours.
Heat barbecue and place prawns on the hottest part of the hotplate. Cook for 3 minutes each side, or until trie meat has turned white all the way through the prawn, Serves 4
Aristos' Tip: Another easy way of cooking these prawns is to place them onto a very hot barbecue plate, withoul peeling or marinating thorn. Just sprinkle a little salt on them. Cook the prawns for approximately 3 minutes each side, splash 60ml (2fl oz) of Pernod over them and remove From the heat. This marinade can also be used for lobsters, yabbies, Balmain bugs and other shellfish.
