Jumbo tiger prawns with lemon, parsley and olive oil.
Packed with Chef Izu Ani's homemade rosemary and lemon salt, Dijon mustard, crushed mixed peppercorn and piment d'Espelette dressing.
Remove from vacuum bag and then season the tiger prawns with salt and pepper. Place on preheated grill (medium-high heat) and then grill on both sides for 5-6 minutes.
4 pieces, 200gr
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