A tasty prawn treat served with a broccoli salad making for a wonderful light dish.


  • 16 jumbo prawns (shell on, heads removed)
  • 2 limes (finely grated zest and juice)
  • 2 large red chillies (de-seeded and finely diced)
  • 2 tsp grated, fresh ginger
  • 4 garlic cloves, finely chopped
  • 4 tblsp extra virgin olive oil
  • salt and freshly ground black pepper
  • for the warm broccoli salad:
  • 1 small onion (grated)
  • 4 anchovy fillets (mashed)
  • 2 tsp capers (rinsed and chopped)
  • juice of 1/2 lemon
  • 3 tblsp extra virgin olive oil
  • 1 tsp chopped mint
  • 300 g broccoli (broken into small florets)
  • freshly ground black pepper


  • Cut the prawns along the back.
  • Turn them over, open them out and press flat. Remove the intestinal tract. The prawns are now 'butterflied'.
  • Arrange the prawn's cut-side up on a tray, and sprinkle with the lime zest and juice, chilli, ginger, garlic, and some salt and pepper.
  • Drizzle with oil, cover and allow marinating in the fridge for thirty minutes.
  • Remove from fridge thirty minutes before cooking.
  • Cook on a hot BBQ grill for two to three minutes shell-side down (in a rack, if you have one) until the shells are deep pink in colour, then turn and cook on the flesh side for thirty seconds.
  • Serves at once.
  • For the warm broccoli salad:
  • In a bowl, combine the onion, anchovies, capers, lemon juice, olive oil and mint.
  • Steam or cook the broccoli in plenty of boiling salted water for two to three until only just tender.
  • Drain thoroughly, then season with pepper and toss with the prepared ingredients
  • Serve at once.

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