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Sweet and Spicy Prawns

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.
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.
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
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