• 4servings
  • 5minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20 prawns, shells on

  2. 15mL canola oil, plus

  3. 6 whole cloves garlic, peeled

  4. 30mL canola oil

  5. Salt

  6. Freshly ground black pepper

  7. 60mL red wine vinegar

  8. Habanero-Toasted Garlic Vinaigrette, recipe follows

  9. 1 to 11/2; habanero chiles, seeded and chopped

  10. Thyme sprigs, for garnish

  11. 10mL honey

Instructions Jump to Ingredients ↑

  1. Grilled prawns with habanero-toasted garlic vinaigrette 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:

  4. 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.

  5. Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 120mL oil and blend until emulsified.


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