Grilled Prawns with Fennel

Instructions

1. 1

   Pat the prawns dry with paper towels and place in a large bowl. Combine 3 tablespoons of olive oil, minced garlic, 2 tablespoons of lemon juice, thyme, fennel seeds, salt, pepper, and chili flakes in a small bowl. Pour the marinade over prawns and toss gently to coat evenly. Let sit for 10 minutes at room temperature.

   Tip: Don't marinate longer than 15 minutes as the acid in the lemon juice can make the prawns mushy.

2. 2

   Toss the fennel wedges in a separate bowl with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper. This ensures the fennel develops a golden, caramelized exterior.

   Tip: Choose fennel bulbs that are firm and pale green for the best flavor and texture.

3. 3

   Preheat a grill or grill pan to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: If using a grill pan indoors, ensure your kitchen is well-ventilated as prawns cook quickly and release moisture.

4. 4

   Place fennel wedges on the grill first, as they require slightly longer cooking than prawns. Grill for 4-5 minutes per side until tender with charred edges, then transfer to a serving platter.

   Tip: Watch for grill marks to form, which indicate the sugars in the fennel are caramelizing beautifully.

5. 5

   Add the marinated prawns to the grill in a single layer. Cook for 2-3 minutes on the first side without moving them, allowing them to develop a light char.

   Tip: Resist the urge to flip too early; let the heat do the work for optimal browning.

6. 6

   Flip the prawns carefully and cook for another 2-3 minutes on the second side until they turn pink and opaque throughout. Do not overcook or they will become rubbery.

   Tip: Prawns are cooked when they curl slightly and the internal temperature reaches 145°F.

7. 7

   Transfer the grilled prawns to the platter with the fennel. Drizzle with the remaining 1 tablespoon of fresh lemon juice and sprinkle with lemon zest and fresh chopped parsley.

   Tip: Serve immediately while the prawns are still warm and the fennel is at its peak.

8. 8

   Arrange the grilled prawns and fennel attractively on serving plates and serve hot with crusty bread or alongside a fresh green salad.

   Tip: This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or Pinot Grigio.