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', '1/2 teaspoon crushed red pepper flakes', '12 head-on, tail-on prawns or jumbo shrimp (1 1/2–2 pounds)', 'Kosher salt, freshly ground pepper', 'Flaky sea salt', 'Lemon wedges (for serving)']
Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 tablespoons oil in a medium bowl.
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 tablespoons oil in another medium bowl; season with kosher salt and pepper.
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.
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