Ingredients for Grilled Brined Prawns with Garlic Oil

• 1925ml ice water, divided

• 80ml coarse kosher salt

• 1 tazza di vino bianco secco

• 6 Turkish bay leaves, divided

• 2 lemons

• 1 chopped, 1 cut into wedges

• 1/2 cucchiaini di grani di pepe nero interi

• 900g uncooked large prawns with shells (about 32 prawns)

• 180ml olio extravergine di oliva

• 4 spicchi d'aglio, tritati

• 1 ciabatta bread, sliced

Stir 240ml ice water and 80ml salt in small saucepan over high heat until salt dissolves, about 5 minutes. Transfer salt water to large bowl. Mix in wine, 2 bay leaves, chopped lemon, peppercorns, and remaining 1675ml water, then prawns. Chill at least 15 minutes and up to 1/2 hour.

Meanwhile, prepare barbecue (medium-high heat). Whisk oil and garlic in small bowl to blend.

Drain prawns, rinse, and drain well. Using kitchen scissors, cut shells down centre of back side and devein, leaving shells intact. Grill prawns in shells until charred and just opaque, 3 to 4 minutes per side. Grill bread until beginning to brown, about 2 minutes per side.

Transfer prawns to another large bowl. Add half of garlic oil and toss to coat. Mound prawns on platter. Garnish with remaining 4 bay leaves and lemon wedges. Serve with grilled bread and remaining garlic oil.

Avvertenza

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