“I hate the cliché but I love the ceremony of prawns on the barbecue. If you don’t fancy saffron but feel like a good kick, replace the posh spice with a pinch of dried chilli” – Andrew McConnell
Ingredients
Honey and preserved lemon dressing
Method
Main
1.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.
2.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.
3.Serve drizzled with remaining dressing. Scatter a little saffron over and serve immediately with oysters to the side.
