|
 This super easy prawn recipe is a perfect combo served with Summer English Pea & Fennel Salad, and Melon Tarragon Salsa; creating a culinary triad of taste; sweet, savory and salty. It is incredibly light and is delicious the next day or served as an appetizer or main entrée.
6 appetizers or 4 main side dish
20 large raw prawns (18- 20 per lb count) cleaned and de-veined, tails attached
3-4 tablespoons Italian parsley chopped fine
Juice of on lemon
2 tablespoons extra virgin olive oil
1. Rinse the prawns under cold water. Pat dry with paper towels and place in large bowl. Add chopped parsley, lemon juice and olive oil and coat well. Set aside until ready to grill.
2. Heat grill on medium. Prawns should sizzle when they first hit the grill bars; that means the grill is hot enough. Grill prawns on one side for 3 minutes; turn and finish grilling for another 2 minutes. Remove and plate.
Serve with the Melon Tarragon Salsa and Summer English Pea and Fennel Salad on either side next to the prawns
Buy the prawns already cleaned and de-veined – it saves lots of time.
|
