When it comes to an Australian summer in the sun, nothing is more synonymous with summer than the sound of a sizzling barbecue. To celebrate this romance try this twist on the barbecued prawn with bacon, herbs and a slice of lemon. 

Method 

1. Wrap each prawn with half a rasher of bacon. Mix the oil with the rosemary, garlic and chilli, then toss with the bacon-wrapped prawns and leave to marinate for at least 1 hour.

2. Heat a griddle pan until smoking hot. Griddle the prawns in a single layer, cooking them in two batches if necessary. Cook for 1-2 minutes on each side or until the prawns have turned opaque and the bacon is attractively seared in places.

3. Add the lemon juice and parsley and toss well, then transfer to warmed serving dishes. Serve with wedges of lemon on the side.

 

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Ingredients

• 24 large raw prawns; peeled with tails left intact
• 12 rashers thin-cut streaky bacon; halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary; finely chopped

• 1 clove garlic; crushed
• 1 tsp aleppo chilli flakes
• 1 lemon; half juiced, half cut into wedges
• 2 tbsp flat-leaf parsley; finely chopped