Head-On Prawns with Chile, Garlic, and Parsley

• 6 tablespoons olive oil, divided, plus more for grill
• 2 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh parsley
• ½ teaspoon crushed red pepper flakes
• 12 head-on, tail-on prawns or jumbo shrimp (1½–2 pounds)

Kosher salt and freshly ground black pepper

Flaky sea salt

Lemon wedges (for serving)

1. Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 Tbsp. oil in a medium bowl.
2. Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 Tbsp. oil in another medium bowl; season with kosher salt and pepper.
3. Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.