Nothing screams “Easter” like the freshest of fresh seafood. This is a really simple dish for entertaining, and it highlights the best of local NQ underwater produce. Pair it up with some crusty, freshly baked  sourdough bread, extra lime and an array of flavoured aiolis, and your Great Easter Feaster is off to a flying start. The best part is, this recipe uses only one dish – so you can truly entertain like a pro, with minimal clean up.

What to drink?
Prawns are such a luxurious treat that the simpler the wine, the better. They have such a delicate flavour that you want to respect, whilst avoiding a clash with the lime. Your wine should act like a simple squeeze of lemon – a fresh white (garlic loves Sauvignon Blanc) or a crisp rosé is the go.

We recommend:   Shaw & Smith Sauvignon Blanc (RRP: $24.99) | Mirabeu Classic Rosé (RRP: $18.99)

To view the rest of the dishes that make up our four-course Great Easter Feaster, go here.

• 1kg local green prawns
• 4 teaspoons garlic, minced
• 2 limes, sliced and juiced
• 1/2 cup fresh chopped parsley
• 1/4 cup olive oil
• 1/4 cup fresh dill

Preheat oven to 200C and line a large roasting pan with baking paper.

Rinse prawns and transfer to a large bowl. Add oil, garlic, oil, limes and parsley. Toss to combine.

Transfer to roasting pan  and season well with salt and pepper.

Roast for 15 – 20 minutes, turning halfway through.

Sprinkle with dill and serve with pan juices, an aioli of your choice, crusty bread and additional lime wedges.