1/2 cup roughly chopped fresh flat-leaf parsley leaves
1/3 cup Cobram Estate Classic Flavour Extra Virgin Olive Oil
1/4 cup roughly chopped fresh dill
1/2 cup aioli
Crusty bread, to serve
Lime wedges, to serve
Preheat oven to 220C/200C fan-forced. Line a large metal roasting pan with baking paper.
Rinse the prawns under cold running water. Drain well. Transfer to a large bowl. Add garlic, lime slices, 1/3 cup parsley and the oil. Toss well to combine and coat prawns. Place in prepared pan. Season well with salt and pepper.
Roast for 15 to 20 minutes, tossing prawns halfway during cooking, or until prawns have turned pink in colour and are just cooked through. Sprinkle with dill and remaining parsley. Serve prawns with pan juices, aioli, crusty bread and lime wedges.