Grilled Spot Prawns Food

GAMBAS AL AJILLO, SPANISH GARLIC SHRIMP

Steps:

• Heat the olive oil in a large saute pan over high heat. When it just barely begins to smoke, add all the shrimp and toss to coat with the oil.
• Add the garlic, chile and salt the pan well. Cook over high heat, tossing and/or stirring, until all the shrimp just barely turn pink, about 2 minutes, tops. Toss with the lemon juice and serve at once.

GRILLED SPOT PRAWNS

Steps:

• Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
• Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
• Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
• Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.

GRILLED PRAWNS

Steps:

• Preheat a grill to medium high and oil the grates. Devein the shrimp: Cut through the shell along the back of the shrimp with kitchen shears to expose the vein. Use the edge of the shears or the tip of a paring knife to remove the vein, leaving the shell intact.
• Brush the shrimp with olive oil. Grill until the shells are pink and lightly charred, 2 to 3 minutes per side (any exposed meat should be opaque). Remove the shrimp to a platter and sprinkle with sea salt. Serve with lemon wedges.

GRILLED KING PRAWNS WITH LEMON, GARLIC AND CHILLI

Steps:

• 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.

GRILLED PRAWNS

Steps:

• Mix the onion and garlic with peanut oil.
• Add the prawns and toss to coat.
• Leave to marinate for at least three hours or overnight.
• Grill, barbecue or broil the prawns for about 5 minutes, turning once.
• Whisk together the remaining ingredients to make the sauce and pour it into a small sauce bowl, placed at the center of the platter of prawns.

GRILLED LEMON PRAWNS

Steps:

• In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well.
• Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.
• Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges.