Sweet and Spicy Prawns, Memphis Grills
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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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