arragon to form a marinade for the prawns. Add salt and pepper
Wash and devein prawns but retain the shell. Retaining
bowl.
Add the prawns and the chopped parsley to
In a large glass bowl or plastic bag, combine marinade ingredients; add prawns.
Turn to coat.
Refrigerate 1-3 hours.
Heat grill.
Let prawns stand at room temperature for 30 minutes.
Cut lime into 18 pieces.
Drain prawns, reserving marinade.
On each of 6 metal skewers alternate 4 prawns and 3 lime pieces.
Oil grill rack.
Place kabobs 4-6 inches from the heat and cook 6-10 minutes until prawns are pink, turning and basting with the marinade.
Serve.
n open grill.
Peel prawns, discarding shells.
Optional step
Shell prawns - using point of small knife,
Stir canola oil, mirin, pepper flakes, garlic, lemon zest, and salt together in a small bowl.
Place prawns in a resealable plastic bag; pour in marinade. Press out excess air; seal the bag. Marinate prawns in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread prawns onto skewers; discard marinade.
Grill prawns until opaque, about 3 minutes each side.
Mix all ingredients except prawns. Pour half of mixture into another bowl to reserve for use as a sauce. Marinate prawns with rest of mixture for at least a few hours or longer. (Be careful not to get hot pepper mixture in your eyes).
Remove prawns and set aside. Pour the used marinade into a pan and quickly bring to a boil on the stove.
Thread the prawns on skewers. Cook over hot grill, turning once and basting with the cooked marinade until pink and done,.
Serve immediately with the reserved sauce for dipping.
Shell and devein the prawns, leaving the tails intact.
Combine the prawns and the marinade in bowl.
Cover and refrigerate for several hours or over night.
Heat oil in large non-stick pan and cook the prawns until they are tender.
Serve at once over rice or noodles, with a green vegetable.
MARINADE:Combine all ingredients in a bowl and mix well.
Shell and wash the prawns leaving the tails intact.
Blend all the marinade ingredients in a food processor until smooth.
Place prawns and marinade in bowl, cover and marinate for 1-2 hours.
Remove from marinade.
Cook in the BBQ with lid on for 8-15 minutes, or until cooked through (DO NOT OVERCOOK), depending on size.
Remove legs and antennaes from prawns.
In a bowl, mix
ils to make a marinade.
Thread the prawns onto the skewers
Mix all ingredients except the prawns together in a bowl.
Add the prawns and stir thoroughly until they are well coated in the marinade.
Place, covered, in fridge for one hour.
Skewer the prawns - about 5 per skewer.
Cook for 6-8 minutes until prawns are pink all the way through. Use any leftover marinade for basting during cooking.
N.B: The cooking time is on a George Foreman - BBQ or grill may vary.
Shell and devein the prawns, leave the tails on if you want.
Combine all the ingredients for the marinade, add the prawns, mix well, cover, put in the fridge and marinate preferably overnight.
When ready to cook, heat the oil in a non-stick pan and stir fry the prawns until cooked, you better do this in batches.
Whisk 1/4 cup butter, lime juice, olive oil, spring onion, garlic, salt, and pepper in a bowl. Add prawns and toss to coat well with marinade.
Melt remaining 1/4 cup butter in a saucepan over medium heat. Add prawns with marinade; cook until pink, 3 to 5 minutes.
Combine ketchup, chipotle peppers, liquid seasoning, and salt in a blender; blend until smooth.
Pour ketchup mixture over prawns and cook, stirring constantly, until sauce comes to a boil. Reduce heat to low and simmer until sauce thickens, 3 to 5 minutes.
Wash the prawns/shrimps and pat dry. Cut
Marinate the prawns in the ingredients listed under Prawns.
Heat in a pot/pan 1 Tblsp of olive oil and 1 Tblsp butter on medium heat and melt butter into blend in oil.
Add prawns and simmer.
Separately make Sauce by combining all the ingredients for the sauce in a heavy based pan/pot.
when sauce is heated through and thick - sprinkle on chopped Cilantro leaves and remove from stove.
Serve prawns either with sauce separately on the side or toss in prawns into sauce and serve up family style with rice / chips.
Place prawns in a bowl with lemon
Melon Salsa: Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste.
Marinade: Whisk all ingredients together and pour into plastic bag with prawns; marinate 2 hours and no longer in refrigerator.
Grill or broil, 1-2 minutes on each side until pink but still a bit transparent in the center.
Spoon salsa on plates, arrange prawns on top and garnish with cilantro.
Remove prawn heads and cut away the legs, then slit the backs of the prawns lengthwise with a sharp knife.
Devein, then place the prawns in a bowl.
Add the remaining ingredients and mix to combine.
Set aside for one hour to marinate.
Preheat BBQ or grill to high, add prawns to the flat plate (or if using the grill place prawns on a flat heat proof tray) and cook for 5 minutes, adding some marinade, until cooked.
Serve with lime wedges.