This is indeed peppery and great. It is good with a clean-tasting green salad and bread.
Remove the heads from the prawns, leaving the shells and tails intact. Split open down the back to butterfly them, then devein. Rinse and pat dry with paper towels. Sprinkle some salt on the cut side of each prawn.
In a mortar, crush the pink and black peppercorns with a pestle to break up roughly. Each should be smashed, some smaller than others. Pour
Preheat the oven grill to hot. Drizzle the remaining tablespoon of oil over the prawns and grill them until opaque and a bit golden here and there, but not dried out, about 10 minutes. Serve with a squeeze of lemon juice.
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