Ingredients
- 1 cup olive oil
- 1 tablespoon dried oregano, crumbled
- 1 tablespoon dried thyme, crumbled
- 2 teaspoons freshly grated lemon zest
- 2 teaspoons coarse salt
- 2 teaspoons freshly ground black pepper
- 24 prawns or jumbo shrimp
- 3 tablespoons fresh lemon juice
- lemon wedges as an accompaniment
Directions
- In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well.
- Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.
- Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges.
