Marinated And Grilled Prawns With A Melon-pineapple Salsa
Recipe By: John Ash
Serving Size: 4
Categories: Shellfish, Shrimp
1 pound Large prawns
1/3 cup Olive oil
1 teaspoon Finely minced garlic
1 tablespoon Chopped fresh oregano
or 1/4 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/4 teaspoon Red chile flakes
2 tablespoon Dry white wine
1 Melon-Pineapple Salsa; see * Note
=== Garnish ===
Cilantro sprigs
Avocado slices
* Note: See the "Melon-Pineapple Salsa" recipe which is included in
this collection.
Peel and devein the prawns, leaving the tail segment and its shell
intact. Whisk the remaining ingredients together and marinate the
prawns for up to 2 hours in the refrigerator. (The prawns will
toughen if they marinate too long; be careful not to over marinate.)
Skewer, if desired, to facilitate grilling. Grill or broil the
prawns quickly, approximately 1 to 2 minutes per side, until they
begin to turn pink. Be careful not to overcook -- prawns should
remain slightly transparent in the middle. Divide the salsa among the
plates and place the prawns on top. Garnish with cilantro sprigs and
avocado slices. This recipe yields 4 servings.
Recipe Source: COOKING RIGHT with John Ash
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