• 8 large Shrimp with shell and head on
  • Marinade:
  • 1/2 tablespoon olive oil
  • 1 tablespoon melted butter
  • 1 teaspoon sea salt
  • Fresh ground black pepper
  • 1 teaspoon chopped ginger
  • 2 cloves garlic, crushed
  • 2 tablespoons FRANK'S RedHot® Buffalo Wings Sauce
  • Juice of ½ lime
  • Flat leaf parsley
  • Lime wedges.
  • Salsa:
  • 1 vine ripe tomato peeled & chopped
  • 1 spring onion, finely chopped
  • 2 sprigs coriander, finely chopped
  • 1 tablespoon FRANK'S RedHot® Buffalo Wings Sauce
  • 1 teaspoon crushed garlic
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Juice of ½ lime
  • 1 tablespoon finely chopped sun blush tomato


  1. Heat the BBQ until hot and oil the rack. Heat the oven to 200°C, 400°F, Gas Mark 6, if you are cooking the prawns on a griddle pan.
  2. Wash the prawns and cut off the legs with a scissors. Cut the large shrimp in half with a knife down the front keeping the head and shell attached.
  3. Mix together the marinade ingredients in a shallow dish and brush onto the shrimp.
  4. Put all the salsa ingredients into a small bowl and leave to infuse while you grill the shrimp.
  5. Brush the marinade onto the prawns and BBQ on both sides of the shrimp until the shells are red and flesh is cooked.
  6. If you don’t want to fire up the BBQ, you can cook the shrimp on a griddle pan. Heat the griddle pan until smoking and cook the prawns flesh side down for 2 minutes. Turn the prawns, brush on more marinade. cook for another 2 minutes until the shells have changed to bright red.
  7. Transfer onto a serving plate and pour over any remaining marinade and juices in the pan. Sprinkle over the torn parsley leaves and serve hot with the salsa on the side.