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Not vegetarian due to:
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divided, plus more for cooking.
head-on, tail-on prawns or jumbo shrimp.
cut into wedges, for serving.
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Prepare grill for medium-high heat and oil grate.
Combine garlic, parsley, red pepper flakes, and 4 tablespoons of oil in a medium bowl.
Working one at a time, use kitchen shears to cut along the back of each prawn just deep enough into flesh to expose vein; remove vein and rinse under cold water.
Toss prawns with olive oil in another medium bowl.
Season with salt and pepper.
Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes.
Transfer prawns or shrimp to bowl adding garlic-parsley mixture and toss to coat.
Season with salt and pepper (if desired for more taste).
Serve with lemon wedges.
This recipe has the following nutrient totals:
Protein 60.3 g
Carbohydrates 3.53 g
Iron 0 mg
Fiber 0.74 g
Calcium 0 mg
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