Myrtle gets ‘chilli’ at her BBQ Prawns


For the aromatic salt
2 tablespoons salt flakes
1 lemon myrtle tea bag
½ teaspoon of grated lemon zest
6 coriander seeds
For the prawns
18 extra large whole king prawns
¼ cup olive oil
I long fresh chilli -cut in half and deseeded if you don’t like it spicy


Infuse olive with chilli – set aside
For the salt – combine all the ingredients together in a mortar and grind with the pestle for a minute or two until fine and aromatic and set aside – the lemon myrtle will smell delish
For the prawns – break off their heads (or leave on – it is your personal choice)  and discard, then turn onto their backs, using a large sharp knife split the prawns in half lengthwise.
Place the prawns shell-side down, flesh-side up, and scrape out any traces of the intestinal tract running along the spine of the prawns.
Sprinkle with a pinch of the lemon salt, cover and refrigerate.
To serve, pre-heat your BBQ.
Place the prawns shell-side down on the grill, drizzle with chilli olive oil and BBQ for about 2-3 minutes until they are cooked by just starting to turn opaque and aromatic.
Serve with lime wedges and enjoy!
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