• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20 prawns, shells on

  2. 2 tablespoons canola oil

  3. Freshly ground black pepper

  4. Habanero-Toasted Garlic Vinaigrette, recipe follows

  5. Thyme sprigs, for garnish

  6. 1 tablespoon canola oil , plus

  7. 1/2 cup

  8. 6 whole cloves garlic , peeled

  9. Salt

  10. 1/4 cup red wine vinegar

  11. 1 to 1 1/2 habanero chiles, seeded and chopped

  12. 2 teaspoons honey

Instructions Jump to Ingredients ↑

  1. Heat the grill to high or heat a grill pan over high heat.

  2. Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and immediately drizzle with the vinaigrette. Serve 5 prawns per person and garnish with thyme sprigs.

  3. Habanero-Toasted Garlic Vinaigrette Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides.

  4. Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.


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