Name: Head-On Prawns with Chile, Garlic, and Parsley
Yield: 4 Servings
Ingredients: 6 tablespoons olive oil, divided, plus more for grill; 2 garlic cloves, finely chopped; 2 tablespoons finely chopped fresh parsley; ½ teaspoon crushed red pepper flakes; 12 head-on, tail-on prawns or jumbo shrimp (1½–2 pounds); Kosher salt and freshly ground black pepper; Flaky sea salt; Lemon wedges (for serving)

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Michael Graydon & Nikole Herriott

Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.

Recipe notes