This Mediterranean-inspired sauce bathed in roasted garlic is just perfect for rice and pasta. The roasted garlic adds a lot of sweetness and earthiness to this meal so you don’t want to skip that process. You can substitute the parsley with cilantro.
Preheat the oven to 400 degrees F. Chop the parsley and set aside.
Peel, devein and rinse the prawns then pat dry. Season the prawns with pepper and salt to taste. Place the prawns in the fridge until ready to grill.
Trim the top of the garlic head off and drizzle with generously with oil. Roast the garlic in the oven for about 10-15 minutes or until slightly tender and fragrant. Allow to cool briefly and crush as finely as possible.
To make the garlic parsley sauce; combine the crushed roasted garlic, 3 tablespoons of olive oil, chilli sauce and parsley in a small bowl. Squeeze in the lime juice and whisk together. Set aside.
Heat a lightly oiled cast-iron grill to medium-high. Drizzle a little oil over the prawns and grill for about 3-4 minutes but be careful not overcook them.
Transfer the prawns to a bowl and coat well with the garlic parsley sauce. Alternatively, transfer the prawns to a bowl and add the sauce on the side.
Serve with rice or pasta.
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