Ingredients

Serves 8

　　1 cup olive oil

　　1 tablespoon dried oregano, crumbled

　　1 tablespoon dried thyme, crumbled

　　2 teaspoons freshly grated lemon zest

　　2 teaspoons coarse salt

　　2 teaspoons freshly ground black pepper

　　24 prawns or jumbo shrimp

　　3 tablespoons fresh lemon juice

　　lemon wedges as an accompaniment

　　

Step 1

In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well.

　　

Step 2

Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.

　　

Step 3

Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges.