Skewered Tiger Prawns With Honey-Lime Butter - cooking recipe

Ingredients

HONEY-LIME BUTTER
3/4 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1/4 cup dry white wine (60 ml/2 fl.ozs. )
1/3 cup fresh lime juice (80 ml/3 fl.ozs. )
1 1/2 tablespoons mild-flavored honey
1 inch piece gingerroot, peeled and grated (2.5 cm)
1 tablespoon brown onion, finely chopped
paprika
PRAWNS
24 uncooked tiger shrimp, peeled and deveined (prawns)
6 sprigs fresh cilantro (coriander)
3 limes, halved lengthwise

Preparation

Soak 12 wooden skewers in water for 20 minutes. Preheat a griller (broiler) on high.
Combine all the Honey-Lime Butter ingredients in a small food processor fitted with the metal blade or in a blender, including paprika to taste. Process until smooth. Using a spatula, transfer to a small, heavy pan and place over low heat. Cook gently for 5 minutes to blend the flavors. Set aside.
Prepare a heatproof grilling plate or barbecue plate by lining with heavy-duty aluminum foil. Drain the skewers and thread 2 prawns onto each of the skewers. Arrange the skewers on the foil-covered plate. Brush the prawns with some of the butter.
Grill or broil, turning once and brushing with the butter to keep the prawns moist and well flavored, until cooked through, about 2 minutes on each side.
Transfer to warmed individual plates and garnish with the coriander sprigs and lime halves. Best served immediately.