12 raw prawn tails
100 g melted butter
1 lime peel, grated
2 cloves of garlic, chopped
salt and black pepper from a grinder
50 g parmesan flakes
chopped spring onion for decoration
toast
Cook the prawns in escargot pans. Thaw and drain the prawns in a colander and place them in the greased pans. Season with salt and pepper. Add the grated lime peel and chopped garlic. Add plenty of melted butter, but be careful not to overflow the pans. Sprinkle the parmesan flakes on top and grill in the pizza oven in 225 degrees for approx. 4–6 minutes, depending on the size of the prawns.
Decorate with chopped spring onion. Serve with buttered light bread grilled in the oven.
Tip! You can use Mustang grilling spray instead of butter and a Mustang pizza spatula to move the pans.
