Garlic Prawns with Lemon-Dill Sauce from Weber’s Barbecue Bible

Prawns can be a little Type A – they benefit from order. Arrange them on the grate from left to right. That way, you’ll remember which prawns went on the grate first. The ones on the left should be the first ones off. With or without the sauce, these garlicky prawns make a tasty, and quick, meal.

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Lemon-Dill Sauce

150 ml/5 fl oz mayonnaise

2 tablespoons finely chopped fresh dill leaves

Finely grated zest of 1 lemon

1 tablespoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

4–8 drops Tabasco® sauce (to taste)

1 garlic clove, finely chopped or crushed (about 1 teaspoon)

680 g/1 lb 8 oz large prawns in the shell

1 tablespoon extra-virgin olive oil

1 tablespoon finely chopped fresh dill leaves

1–2 garlic cloves, chopped

1/2 teaspoon sea salt

1/4 teaspoon cayenne or ground black pepper

In a small bowl, combine all the ingredients for the sauce and whisk until smooth. Cover and refrigerate until serving time (the sauce can be made up to 4 hours ahead).

To peel each prawn, grab the shell just above the tail and break it loose. Peel away most of the shell, pulling off the little legs and leaving the tail shell intact.

To devein each prawn, using a sharp paring knife, make a shallow slit along the back of the prawn. Lift the black vein out of the slit and discard it. In a bowl, combine the prawns, oil and dill.

On a chopping board mash together the garlic and salt, using the sharp blade and the side of the knife to create a paste. Add the paste to the prawns along with the pepper. Toss to coat evenly. Set aside while you prepare the barbecue.

Prepare the barbecue for direct cooking over medium-high heat (200°–230°C/400°–450°F). Brush the cooking grates clean. Arrange the prawns on the barbecue in an orderly way, such as left to right, so you can easily remember which prawn started cooking first.

Grill over grilling/direct medium–high heat, with the lid closed as much as possible, for 4–5 minutes, until firm to the touch and just turning opaque at the centre, turning once. Serve at once, with the sauce on the side.