📝 About This Recipe
Transport yourself to the sun-drenched coast of Sicily with these exquisite Gamberoni alla Griglia, where the natural sweetness of premium prawns meets the smoky char of the grill. This classic Italian Secondo di Pesce relies on the 'Salmoriglio'—a rustic, vibrant dressing of cold-pressed olive oil, lemon, and wild oregano that elevates the seafood without masking its delicate flavor. Perfect for an alfresco summer dinner, this dish is a masterclass in Italian simplicity and the importance of high-quality ingredients.
🥗 Ingredients
The Prawns
- 12-16 pieces Jumbo King Prawns (Gamberoni) (Head-on, shell-on for maximum flavor; deveined)
- 2 tablespoons Extra Virgin Olive Oil (For brushing)
- 1 teaspoon Flaky Sea Salt (Maldon or similar)
Salmoriglio Sauce & Marinade
- 1/2 cup Extra Virgin Olive Oil (Use a high-quality, fruity Italian oil)
- 3 tablespoons Fresh Lemon Juice (From about 1.5 lemons)
- 2 cloves Garlic (Very finely minced or grated into a paste)
- 1 teaspoon Dried Sicilian Oregano (Wild oregano on the branch is best)
- 2 tablespoons Fresh Flat-Leaf Parsley (Finely chopped)
- 1 tablespoon Warm Water (To help emulsify the sauce)
- 1/2 teaspoon Red Chili Flakes (Optional, for a hint of heat)
- 1/2 teaspoon Black Pepper (Freshly cracked)
For Garnish
- 1 Lemon (Cut into wedges for serving)
- 4-5 pieces Fresh Parsley Sprigs (For decoration)
👨🍳 Instructions
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1
Prepare the prawns: Using kitchen shears, snip through the back of the shell from the neck to the tail, leaving the head and tail intact. Use a small knife or a toothpick to remove the dark intestinal vein.
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2
Rinse the prawns briefly under cold water and pat them thoroughly dry with paper towels. Achieving a good sear requires the surface to be dry.
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3
In a small bowl, whisk together the 1/2 cup of olive oil and the warm water until slightly thickened and cloudy.
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4
Add the lemon juice, minced garlic, dried oregano, chopped parsley, chili flakes, and black pepper to the oil mixture. Whisk vigorously to create the Salmoriglio sauce.
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5
Place the prawns in a shallow glass dish and drizzle over 3 tablespoons of the Salmoriglio. Toss gently to coat and let them marinate at room temperature for 15 minutes.
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6
Preheat your grill (charcoal or gas) to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
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7
Thread the prawns onto skewers if desired (this makes flipping easier), or prepare to place them directly on the grate.
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8
Place the prawns on the hot grill. Cook for 3 minutes on the first side without moving them, until the shells turn bright pink/orange and show light char marks.
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9
Flip the prawns and cook for another 2-3 minutes. The meat should be opaque and firm to the touch but still juicy.
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10
During the last minute of cooking, lightly brush the prawns with a bit more of the Salmoriglio sauce using a heat-proof brush.
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11
Remove the prawns from the grill and transfer them immediately to a warm serving platter.
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12
Give the remaining Salmoriglio a final whisk and pour it generously over the grilled prawns while they are still steaming hot.
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13
Sprinkle with flaky sea salt and garnish with fresh lemon wedges and parsley sprigs before serving immediately.
💡 Chef's Tips
Always keep the shells on! They protect the delicate meat from the intense heat of the grill and trap the juices inside. Do not overcook; prawns turn rubbery in seconds once they reach the 'C' shape—remove them when they are just opaque. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from burning on the grill. For the most authentic flavor, use dried oregano still on the branch, as it has a much more floral and intense aroma than pre-ground varieties. If you don't have an outdoor grill, a heavy cast-iron grill pan on the stovetop works beautifully as a substitute.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sicilian white wine like Grillo or Etna Bianco to complement the citrus notes. Serve alongside a simple arugula salad dressed with lemon and shavings of Parmigiano-Reggiano. Accompany with crusty charred ciabatta bread to soak up the leftover Salmoriglio sauce. A side of roasted cherry tomatoes or grilled zucchini slices makes for a perfect light Mediterranean meal. For a more substantial dinner, serve over a bed of lemon-scented couscous or herb-flecked Orzo.