Method

• 1.
  Place the garlic, mayonnaise, yoghurt and parsley in a bowl and stir to combine. Cover and refrigerate aioli until ready to serve.
• 2.
  Using scissors, cut down the back of each prawn to reveal the intestinal tract. Pull out and discard. Rinse the prawns, then pat dry with paper towel. Place in a bowl with the olive oil and toss to coat.
• 3.
  Spread about 3 tablespoons (1/4 cup) of sea salt on a plate. Roll the prawns in the salt to coat. (The salt on the shell protects the prawn flesh during barbecuing, leaving it sweet and moist.)
• 4.
  Preheat a barbecue or chargrill on high heat. Cook the prawns for 2 minutes each side until cooked through and the shells are slightly charred. Place the prawns on a platter with the quick aioli and sliced bread. Serve with finger bowls of water with lemon slices to refresh hands after eating prawns.