6 small preserved lemons
7½cm/3in piece fresh root ginger, peeled and grated
1 tbsp grated fresh turmeric
2 tbps olive oil
1 tbsp garlic infused oil
5 tbsp maple syrp
2 tbsp olive oil
4 extra-large shrimp (about 100g/3½oz each, if possible)
Sprigs of flat leaf parsley to garnish
In a blender, combine all the ingredients except the prawns and blend to a purée.
Peel the shrimp, but leave the tail on. Pour the marinade into a shallow bowl or a large food bag, add the shrimp and make sure they are well-coated.
Refrigerate for at least 20 minutes, but longer if you like.
Heat a large griddle pan. When hot, add the shrimp and cook on each side for 1-2 minutes, or until cooked through.
While they are cooking keep basting all the time. Garnish with flat leaf parsley then serve immediately.
Recipe adapted from: Good Food