Yield: 4 servings

Recipe courtesy Chef Steve Grein, The Observatory Hotel-Australia

Ingredients:

1/2 cup extra-virgin olive oil
1 cup orange juice
1 lemon, juiced
2 splashes Brandy
1 fresh red chile, chopped
1 clove garlic, crushed
1 dash Worcestershire sauce
8 extra large prawns, with shells

Instructions:

1. In a bowl, combine olive oil, orange juice, lemon juice, brandy, chile, garlic and Worcestershire sauce. Mix the marinade well.
   
2. With a small knife, slice through shell and back of each prawn and remove "vein." Add prawns to marinade and set aside for 20 minutes.
   
3. Drain prawns then blot them dry.
   
4. Build a hot fire in a charcoal grill or preheat a gas grill. Cook shrimp over high heat until just warm at the center, 3-5 minutes per side.
   
5. Serve warm drizzled with a little marinade if desired.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.