Garlic and Chili Prawns

Prawns tossed in marinade of sherry vinegar, sliced garlic, extra-virgin olive oil, dried chili flakes, salt, and lemon. Prawns are grilled over direct heat until cooked through, pink, but still moist.

Ingredients -

20 whole Jumbo Prawns, preferably with heads on (about 1-1/2 pounds)
3 tablespoons Sherry Vinegar
4 Garlic Cloves, finely sliced
1/4 cup Extra-Virgin Olive Oil
2 teaspoons Dried Chili Flakes
Pinch of Kosher Salt
1 Lemon, thinly sliced crosswise

Preparation:

1. Spread the prawns out in single layer on bottom of ceramic casserole dish.

2. Add the sherry vinegar, sliced garlic, extra-virgin olive oil, dried chili flakes, and salt to a small bowl. Stir to combine.

3. Pour marinade over the prawns. Turn them over a few times in the marinade to coat well. Scatter the lemon slices on top.

4. Cover with plastic wrap and refrigerate for 2 to 3 hours.

5. Remove from the refrigerator a half hour before cooking and drain the prawns, reserving the marinade.

6. Preheat a grill pan or large non-stick skillet to medium-high.

7. Place half of the prawns in the hot pan and drizzle half of the marinade on top.

8. Cook for 3 to 4 minutes, turning them once or twice, until cooked through.

9. Repeat with the remaining prawns and marinade.

Prawn Recipe Tip

Prawn Selection

One way to tell if prawns are fresh is to smell them. They should smell like a hint of the sea with very little odor. Avoid shrimp that smell of ammonia, chlorine, or gasoline.

Prawn Recipe Tip

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