Ideally, this Venetian speciality should be cooked on a charcoal grill.
Slit the prawns down the back, de-vein and flatten.
Rub them with olive oil, and season with salt and pepper.
Grill for 3 min on each side, then sprinkle with lemon juice and chopped parsley, and serve hot, garnished with lemon wedges.
They should be peeled at the table, so provide finger bowls and napkins.