1 cup olive oil
1 tbsp. dried oregano, crumbled
1 tbsp. dried thyme, crumbled
2 tsp. freshly grated lemon zest
2 tsp. coarse salt
2 tsp. freshly ground black pepper
24 prawns or jumbo shrimp
3 tbsp. fresh lemon juice
lemon wedges as an accompaniment

In a large bowl stir together oil, herbs, zest, salt and pepper, add prawns, and toss them to coat them well. Let prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in lemon juice, let mixture stand at room temperature for 30 minutes, and drain prawns in a fine sieve.

Grill herb-coated prawns on a rack set about 4-inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4-inches from the heat for 4 minutes on each side). Divide prawns among 8 plates and serve them with lemon wedges.

Serves 8.

Submitted by: Maria Nixon