Grilled Prawns with Spinach

Instructions

1. 1

   Pat the prawns dry with paper towels and season both sides generously with sea salt, black pepper, and a pinch of chili flakes. Let sit for 5 minutes to allow seasoning to adhere.

   Tip: Dry prawns will develop a better sear on the grill.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant, then add the chopped spinach. Stir continuously until the spinach is completely wilted, about 3-4 minutes. Season with a pinch of salt and pepper, then transfer to a serving plate.

   Tip: Cook the spinach ahead of time so it's ready when the prawns finish.

3. 3

   In a small bowl, combine panko breadcrumbs with 1 tablespoon of olive oil, the lemon zest, and a pinch of salt. Heat a small skillet over medium heat and toast the breadcrumb mixture for 2-3 minutes, stirring frequently until golden brown. Set aside.

   Tip: Toasting the breadcrumbs adds extra flavor and crunch to the dish.

4. 4

   Heat a grill pan or outdoor grill to high heat and lightly oil the grates. Working in batches to avoid overcrowding, grill the prawns for 2-3 minutes per side until they turn opaque and develop char marks.

   Tip: Don't move the prawns around too much—let them sit to develop a nice crust.

5. 5

   In the same skillet used for spinach, melt butter over medium heat. Add the grilled prawns back to the pan and drizzle with fresh lemon juice. Toss gently for 1 minute to coat.

   Tip: The butter and lemon create a simple but elegant sauce for the prawns.

6. 6

   Divide the wilted spinach among four plates and top with the buttery lemon prawns. Sprinkle the toasted panko breadcrumbs over the top and garnish with fresh parsley and additional lemon wedges on the side.

   Tip: Add the breadcrumbs just before serving to keep them crispy.