You can't get more celebratory than the cliched barbecued prawn. The watermelon dressing adds a fresh, sweet-sour element with the added bite of Sriracha chilli sauce.
24 (about 1kg) whole green king prawns, butterflied
2 tbsp olive oil
50g fried shallots
Watermelon and basil dressing
600g piece of watermelon
1/2 cup firmly packed basil leaves, finely chopped, plus extra small leaves to serve
1 tbsp lime juice
1 tbsp fish sauce (check gluten-free if required)
2 tbsp finely grated palm sugar
2 tsp Sriracha chilli sauce or similar (check gluten-free if required)
2 red shallots, peeled and thinly sliced
1. For watermelon and basil dressing, using a sharp knife remove the watermelon skin, then cut the flesh into 5-millimetre cubes. Place in a bowl, add remaining ingredients and combine, then set aside.
2. Preheat barbecue or char-grill pan on high heat. Remove prawn intestines and discard, then brush prawn flesh with olive oil and season with sea salt.
3. Place prawn flesh side down onto grill and cook for one minute, the turn and cook for another 30 seconds or until prawns are almost cooked, they will be opaque on top with a little raw flesh on the sides. Remove prawns, as they will finish cooking by the time they are served.
4. Arrange prawns on a serving plate, spoon over watermelon and basil dressing, then scatter with fried shallots.