Jamie Oliver cooks tasty prawns on the BBQ

right we’re going to do a fantastic
little dish with prawns I want to show
you how to cook them how quick they are
to cook and how to prepare them big
prawns small prawns you name it I’ve got
a medium-sized one here get the head
twist it off like that and once you’ve
done that just take the shell off you
can get your fishmonger to do this for
you and you can just phone them up in
advance and order them like that you can
take the whole prawn off or you can
leave a little bit of the tail on if you
want and then that little track to sort
of pipe down the back here just run your
knife down here like that and then you
can just take this out like that and
then you’ve got a lovely clean prawn
that you can do pretty much anything
with and I’ve got a whole load here that
I’ve done and I want to tell you about
skewers now metal skewers are great you
can buy them you can wash them reusable
but down here I’ve got some wooden ones
and if you want to stop it’s not so much
with the prawns because they cook so
damn quick but if you’re doing like lamb
kebabs chicken kebabs and you’re going
to have them on the barbecue for like
half an hour stuff like that get them in
some water even some cheap wine if you
want like that if you want or beer if
you’re from Essex and just soak these
and it will stop them burning and you
can use rosemary sticks even you know
sticks of bay like this you can take
them off and absolutely you will get
flavor from rosemary or a base stalk
which is all flavor at the end of the
day I’m going to be using these now I’m
just going to literally go through the
fat part here and then for the thin part
and just keep doing that fat thin and
you can push them up you know have three
four per person and literally a
wonderful prawn like this will take
about 3-4 minutes to cook on a nice hot
barbecue and again you don’t want to
overcook it otherwise they will go
rubbery and so they go some nice prawns
like that now flavor you can marinate
them smashed up lemon zest and herbs
like rosemary thyme or oregano bay leaf
if you want to olive oil leave them for
a couple of hours fish doesn’t need to
be marinated as long as me and I like
flavor
Saltz right and something that’s
probably really unconventional and a lot
of people wouldn’t necessarily do is
basal and I’ve got bay here and
literally Bay grows everywhere so I’m
just going to rip these leaves up into
here the whole point of having salt or
flavored salts is actually bizarrely
enough to use less salt you know because
what you do is you get something like
rosemary or bay and you can put things
like lemon zest in there if you want and
you smash up it bay leaf is look at the
color lap absolutely fantastic I mean
beautiful right and you rub that over a
shoulder of lamb and roast it in an oven
for a couple of you know four four four
and a half hours
brilliant but what I’m going to do is
just sprinkle this just season it up
like that a tiny bit of oil to transmit
all that lovely flavor and all you got
to do is literally Pat it rub it Pat it
rub it rub it all over and you’ve got a
beautiful prawn skewer and we’re going
to get those on the barbie there you go
now the great thing about prawns is they
are so quick they’ll take literally
three minutes to do actually if you’ve
got a little bit of lemon when you’re
cooking you can put a little squeeze
over like that that won’t hurt lemon
juice will definitely color so don’t
want to burn it but come on darling look
at that absolutely beautiful great okay
Bay salt prawns lemon oil courgettes
it’s the perfect time of year and I’m
not even going to cook them I’ve got
some peas here so a handful of peas raw
some broad beans which are nice and
small you don’t want to be using the big
ones handful in there as well I won’t
make it into a nice salad mint seafood
mint lemon shake off any bugs if you
have clean living by all means wash it
I’m doing I like it
rip it up like that you can smell it
when you rip it up absolutely delish and
I’ll tell you what’s good they’re so
easy I mean you should grow and chives
great in like potato salads in salads
but actually what I prefer more than the
stalk which is what most people eat is
the flowers so that nice bit of sauce
suckle oniony flavor and they almost
like spring onion and then let’s just
dress this up lovely look at those
colors give it a nice little dress up
and those prawns will be more than done
correct the season on this have a little
taste raw peas are so good put a nice
big spoon of it in here put a nice big
spoon raw peas and broad beans here like
that you can do a big old bowl of it and
then you get your lovely beautiful look
at that look at that fantastic color and
also they’re not quite black but they’re
quite dark those tails try in crispy
prawn tails are fantastic and then just
to finish it all I do is put a little
bit more courgette and peas on top and
for me that’s a really fresh light
blooming healthy because you haven’t
even cooked half of the vegetables the
peas and the broad beans and then again
if you can find these little chive
flowers little get a little bit camp but
I love it chopped chilli could be good
and there you go absolutely fantastic
Bay salt prawns with grilled zucchini
raw peas and broad beans and mint
brilliant absolutely love it