In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1-2 minutes. Pour in 4 cups of fish stock and 1 cup of dry white wine, stirring gently. Bring the mixture to a simmer, and season with salt and pepper to taste. Allow it to simmer gently for 15-20 minutes to infuse the flavors.

While the broth is simmering, prepare the gremolata. In a small bowl, combine ½ cup of chopped fresh parsley, the zest of 1 lemon, and 1 minced garlic clove. Mix well and let this sit for about 10 minutes to allow the flavors to meld together.

Preheat your grill to medium-high heat, around 400°F (200°C). Toss the 1 pound of cleaned Skull Island Jumbo Prawns with 2 tablespoons of olive oil, salt, and pepper. Grill for about 2-3 minutes on each side, or until they turn pink and opaque.

To plate your dish, ladle some of the warm prawn broth into serving bowls. Carefully add the golden grilled prawns, and top generously with the prepared gremolata.