AT A GLANCE
Adding a little ground coriander to the prawns gives them a deliciously spicy note when they're grilled on the barbecue. Pico de gallo, a Mexican condiment translating as "rooster's beak", is a type of spicy salsa. It adds a fresh finish to the dish, and is the perfect addition to any barbecued seafood.
|01||Cut along the back of each prawn to open it up and butterfly, transfer to a tray. Combine oil, garlic and ground coriander in a small bowl, brush over prawns and refrigerate until required.|
|02||Meanwhile, for pico de gallo, combine all ingredients in a bowl, season to taste and set aside.|
|03||Heat a char-grill pan or barbecue to high heat. Grill prawns in batches until charred and just cooked, turning once (1-2 minutes each side). Transfer to a bowl and serve with pico di gallo.|