Paper-grilled Prawns with olive oil and garlic

Method

1. Put the oil in a small pan with the garlic and a rosemary sprig. Squeeze the juice from the 1/2 lemon into the pan and add the squeezed half. Simmer over a low heat for 10min. Season and leave to cool.

2. Put prawns into a bowl with cooled olive oil. Stir in a pinch of paprika. Cover and chill for a couple of hours or up to a day.

3 Prepare and light the barbecue. Take six 30.5cm (12in) squares of baking parchment and put each piece on top of a 30.5cm (12in) square of double-thickness wet newspaper.

4 Discard the rosemary and lemon from the marinade, then divide prawns amongparchment squares, adding a little marinade to each one. Bring the edges together to make a parcel and fold to seal. Put the prawn parcels on the barbecue and cook for 10–15min.

5 To serve, split open each parcel with a sharp knife. Add a little fresh rosemary and sprinkle a pinch of smoked paprika over the prawns. Serve immediately with a lemon quarter to squeeze over.

Cook's tip
This marinade works well with any fish or shellfish.

Get ahead
Marinate the prawns up to a day ahead. Make the parcels up to two hours ahead.

If you're cooking inside...
Preheat the grill to medium. Tip the prawns on to a lipped baking sheet and grill for 3–4min, turning halfway through, until pink.