1. Using a small sharp knife, cut along underside of 1 kg green prawn cutlets and open out flat. Place into a shallow ceramic dish.
2. Deseed 1 long red chilli and 1 small red chilli and finely chop. Put into a bowl.
3. Add 1/3 cup olive oil, 2 crushed garlic cloves, finely grated rind of 1 lemon, 1/4 cup lemon juice, 2 tbs finely chopped oregano leaves, salt and pepper.
4. Pour over prawns and turn to coat.
5. Cover and refrigerate for 1 hour.
6. Preheat a barbecue hotplate over a high heat. Grease with 1 tbs olive oil.
7. Add prawns and cook for 1-2 minutes each side or until cooked through.
8. Serve with lemon wedges.
