Garlic Prawns & Lemon Gremolata

• Preheat oven to 350F with convection (if possible)
• Place prawns in a large mixing bowl
• Mince garlic and shallot then add to prawns
• Add salt, smoked paprika and cracked black pepper
• Pour melted butter into mixing bowl with prawns 
• Marinate prawns in the fridge while preparing the gremolata.
• Zest and juice two lemons (reserve juice separately)
• In a small  bowl, combine finely chopped parsley, minced garlic and lemon zest. Mix gently.
• In a large cast iron pan or oven safe dish, arrange prawns nicely in a circle, drizzling marinade into cracks.
• Place cast iron in the oven for 7-8 minutes until prawns are JUST cooked.
• To finish, drizzle lemon juice on the prawns and sprinkle the gremolata generously on top.
• Lastly, open a bottle of Ex Nihilo’s Privata Chardonnay and enjoy!

Serving Suggestions + Tips

• A “Microplane” is a great kitchen tool for zesting citrus and finely mincing garlic.
• Pat your parsley dry with a paper towel prior to chopping, doing this will stop your gremolata from clumping together.
• Serve with grilled bread to soak up all that prawn cooking liquid.
• Gremolata can be made into a quick sauce by adding olive oil and gently mixing.
• Parsley can be substituted for any other herb of choice 
• Serve with 2021 Privata Chardonnay 

Recipe by Ex Nihilo Executive Chef, Danny Tipper