Anolon Academy

King Prawns with Lemon Thyme & Garlic

By Chef Justin North


  • 12 cocktail skewers
  • 12 XL raw prawns – shells, heads & intestinal tract removed – you can leave the tails on.
  • 4 tablespoons olive oil
  • Pinch of salt flakes
  • 1 clove garlic – minced
  • A few sprigs of lemon thyme – pick off the small leaves and discard the stalks
  • 1 lemon – zest
  • A few turns of black pepper


Heat a heavy frypan or grill pan until quite hot. 

Toss the prawns in a tablespoon of the oil and a pinch of salt. 

Meanwhile combine together the remaining oil, minced garlic, lemon thyme, zest and a few turns of black pepper, mix well and set aside. 

Grill the prawns for a couple of minutes until just cooked, remove and toss in the lemon thyme mix until well coated and serve.

Makes 12 pieces