12large green prawns, peeled, tails intact and intestinal tracts removed1 tbspolive oilTo serve:pinch of saffron threads24Claire de Lune or other Sydney rock oysters, to serveHoney and preserved lemon dressing¼preserved lemon rind1 tbsphoney3 tsplemon juicePinchdried chilli flakes1½ tbspextra-virgin olive oil
For honey and preserved lemon dressing, soak preserved lemon rind in a bowl of water for 1 hour, drain and pat dry using absorbent paper. Coarsely chop, transfer to a mortar and, using a pestle, pound to a fine paste. Add honey, lemon juice, chilli flakes and 1 tbsp water and mix thoroughly to combine. Add olive oil, 1 tsp at a time, blending after each addition with the pestle, until all is incorporated.
Preheat a barbecue or chargrill pan over high heat. Brush prawns with olive oil and grill for 3-5 minutes on each side or until just cooked. Transfer prawns to a bowl and spoon half of the dressing over. Stand for 5 minutes to marinate, then season to taste with sea salt.
Serve drizzled with remaining dressing. Scatter a little saffron over and serve immediately with oysters to the side.