BBQ Prawns with Lemon, Garlic & Oregano


De Bortoli Wines' chief winemaker Steve Webber shares a winning weekend recipe


Steve says… Enjoy with De Bortoli Bella Riva Pinot Grigio – honey suckle and pear sits nicely on the palate combined with perky acidity and bright flavours. Perfect for those lazy weekends.

Steve’s Favourite BBQ Prawns

Serves 4


12 green king prawns, cut in half and de-veined
½ bunch parsley, chopped
½ bunch oregano, chopped
2 garlic cloves, chopped
Zest of ½ a lemon
1 tsp dried chilli flakes
½ cup olive oil
Salt and pepper
1 lemon wedge
Good quality mayonnaise
Green tabasco


1. In a bowl, combine the parsley, oregano, garlic, lemon zest, chilli flakes and olive oil

2. Add the prawns, toss well and leave to marinate for at least 30 minutes

3. Heat a grill or pan on the barbeque over a very high heat. Throw some salt on the barbecue and when it starts popping it’s time to add the prawns

4. Season the prawns with salt and pepper and grill, flesh side down, for 30-60 seconds, or until they just start to colour

5. Turn the prawns over and grill for a further 10 seconds, then remove from the grill and pile up on a plate

6. Drizzle some more lemon juice over the top and serve with a pot of mayonnaise mixed with green tabasco to taste



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