Garlic and Herb Grilled Prawns with Taralinga Extra Virgin Olive Oil


  • 500 grams large prawns, peeled and deveined
  • 3 cloves garlic, minced
  • 30ml Taralinga Extra Virgin Olive Oil
  • 30ml fresh parsley, finely chopped
  • 15ml fresh lemon juice
  • 5ml lemon zest
  • 2.5ml dried oregano
  • Salt and pepper to taste
  • Wooden skewers, soaked in water for 30 minutes



  • In a bowl, combine the minced garlic, Taralinga Extra Virgin Olive Oil, fresh parsley, lemon juice, lemon zest, dried oregano, salt, and pepper. Mix well to create a flavourful marinade.
  • Add the cleaned prawns to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the prawns to marinate and absorb the flavours.
  • Preheat your grill to medium-high heat. If using wooden skewers, thread the marinated prawns onto them, leaving a small gap between each prawn.
  • Place the prawn skewers on the grill and cook for about 2-3 minutes per side, or until the prawns turn pink and slightly charred. Be careful not to overcook, as prawns can become tough when overdone.
  • Remove the grilled prawn skewers from the heat and serve immediately. You can drizzle a little extra Taralinga Extra Virgin Olive Oil on top for added flavour, if desired.
  • Garnish with fresh parsley and lemon wedges before serving. Enjoy your Garlic and Herb Grilled Prawns with the wonderful flavours of Taralinga EVOO!