Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Olive oil

  2. 2 Garlic cloves - minced

  3. 1 tablespoon 15ml Ground coriander seeds

  4. 2 1/2 cups 232g / 8 1/5oz Minced fresh basil

  5. 1 lb 454g / 16oz Large prawns - shells and Removed

  6. 1 cup 40g / 1.4oz Loosely packed arugula - leaves

  7. 2 Roasted sweet red bell peppers - seeded, chopped

  8. 1/2 lb 227g / 8oz Feta cheese - crumbled

  9. Freshly cracked black pepper

Instructions Jump to Ingredients ↑

  1. Combine 1/2 cup of the olive oil with the garlic, coriander seeds and 1 cup of the minced basil in a medium-size, non-reactive bowl.

  2. Add the prawns, cover and marinate at room temperature for 1 hour or in the refrigerator overnight.

  3. To grill the prawns: Prepare a medium-hot fire (a light layer of gray ash should cover the charcoal), place the prawns on the grill and cook, basting with the marinade and rotating the prawns to cook evenly, for 4-5 minutes or just until they are opaque to the center. Remove from the grill.

  4. To bake the prawns: Place prawns in a single layer, with marinade, in a baking dish in a preheated 450'F. oven.

  5. Cook for 5-7 minutes or just until the prawns are opaque to the center. Remove prawns from baking pan with a slotted spoon.

  6. Arrange the arugula and the remaining basil on a large platter. Top with the warm prawns, roasted peppers and feta cheese.

  7. Drizzle with the remaining 1/4 cup olive oil and sprinkle with freshly ground pepper.


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