Australian Shrimp On The Barbie

Let’s throw another shrimp on the barbie, shall we?

These skewered prawns get soaked in a marinade that’s essentially liquid gold: melted butter, olive oil, fresh herbs, crushed garlic, shallots, and a good squeeze of lemon.

One hour at room temperature (or five hours in the fridge if you’re planning ahead) and those flavors soak right into the shells.

Then it’s just two minutes per side over medium-hot coals. That’s it. The shrimp turn pink, the butter sizzles, and the herbs char just enough to smell incredible.

Serve the skewers on a bed of fresh spinach with lemon wedges. Casual, gorgeous, gone in seconds.

Kitchen Tips

• Leave the shells on during grilling. They protect the shrimp from drying out and char up beautifully, adding a smoky flavor you can’t get with peeled shrimp.
• Don’t overcook. Two minutes per side and pull them the moment they turn opaque. Rubbery shrimp is a tragedy nobody needs.
• Soak wooden skewers in water for 30 minutes before threading if you’re not using metal ones. Otherwise they’ll catch fire on the grill.

Variations

• Spicy Version: Add a pinch of red pepper flakes or a diced bird’s eye chili to the marinade for some heat.
• Coconut Lime: Swap the butter for coconut cream and the lemon for lime juice for a tropical twist.