Prawns have such a delicate flavor that keeping from overwhelming them can be a challenge. We kept the shells on to protect them from over cooking, but the blackened flavor still came through. It was a little messy getting them out of their shells, but fun and worth the work! A fresh herb salad and light marinade made this a great appetizer.
Preparation
1. Marinate prawns for 20 mins-1 hour in 1/2 the prepared marinade, reserving the other 1/2 for garnish.
2. Preheat grill to cook on LOW setting in open flame mode.
3. Skewer prawns with two skewers, running parallel about 2 inches apart, in order to keep them from churning up during grilling.
4. Grill 2 minutes each side, brushing with marinade, or until prawns have turned fully pink and taken on a bit of char.
5. Serve hot with the reserved marinade, fresh cilantro, sliced habanero and black pepper to garnish.
2. Preheat grill to cook on LOW setting in open flame mode.
3. Skewer prawns with two skewers, running parallel about 2 inches apart, in order to keep them from churning up during grilling.
4. Grill 2 minutes each side, brushing with marinade, or until prawns have turned fully pink and taken on a bit of char.
5. Serve hot with the reserved marinade, fresh cilantro, sliced habanero and black pepper to garnish.
Ingredients
1 lb prawns, shell on and deveined
For marinade/dressing:
1 lemon, juiced
1 lime, juiced
2 T rice wine vinegar
1 T honey
1 T red chili’s, minced or red chili sauce
1 T fish sauce
2 t fresh ginger, crushed
2 cloves garlic, minced
1 T each of red, yellow and orange mini sweet peppers, minced
1 shallot, minced
For garnish:
1 habanero pepper, sliced
1 T fresh cilantro leaves
1/2 t chives, minced
1/2 t fresh black pepper
For marinade/dressing:
1 lemon, juiced
1 lime, juiced
2 T rice wine vinegar
1 T honey
1 T red chili’s, minced or red chili sauce
1 T fish sauce
2 t fresh ginger, crushed
2 cloves garlic, minced
1 T each of red, yellow and orange mini sweet peppers, minced
1 shallot, minced
For garnish:
1 habanero pepper, sliced
1 T fresh cilantro leaves
1/2 t chives, minced
1/2 t fresh black pepper
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