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Mix the chopped parsley, chilli and garlic in a bowl and combine with enough olive oil to make a paste, runny enough to coat the crevettes.
Marinate the crevettes in the paste for at least 1 hour before serving.
Heat a plancha or griddle pan until hot.
Remove the crevettes from the marinade, place on the hot plancha and cook for about 2 minutes on each side, depending on how big they are, until they turn pink and are cooked right through.
Serve immediately with freshly squeezed lemon and some freshly made mayonnaise.