Rufus Teague

Prep time:
Cook time:
1 Rating
Sweet, succulent shrimp. Is there anything better? Try it and see for yourself.


  • 2 lbs head on, tail on Prawns
  • ½ cup butter
  • 2 garlic cloves, minced
  • ½ lemon, juiced
  • 2 tablespoons chopped parsley
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon Rufus Teague Fish Rub
  • Olive Oil, for grill


  1. Heat your grill to medium-high heat.
  2. In a mixing bowl, combine melted butter, garlic, chopped parsley, red pepper, and Rufus Teague Fish Rub.
  3. Cut along the length of each prawn, exposing the flesh, deep enough to remove the vein. Do this for all.
  4. When prawns are deveined, toss them on the grill with a drizzle of olive oil.
  5. Cook the prawns for a few minutes, flipping occasionally until the shells are bright red and they are fully cooked. No more than 5 minutes.
  6. Place the prawns into the butter mixture and give a few tosses, coating the prawns well.
  7. Pour the prawns out onto a serving dish, topping with the remainder of the butter mix.
  8. Garnish with fresh chopped parsley and lemon juice. Enjoy.