700g green Prawns, peeled and deveined, tails intact
1 lemon, cut into wedges

 

Coriander & Pepper Paste
1 bunch coriander, leaves, roots and stems all roughly chopped
7 cloves garlic, roughly chopped
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons salt flakes
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil

Make Pepper & Coriander Paste: place all ingredients in a food processor and blend into a coarse paste.

Coat Prawns with the paste and leave to marinate for 20 minutes.

Heat a barbecue or char-grill plate.

Cook the Prawns for 1-2 minutes until well coloured, then turn and cook for a further minute or 2 until they are just opaque all the way through.

Serve immediately with lemon wedges.