- 1 Lb. large prawns {size 16/20 or larger}, shells on {uncooked}
- 1/2 cup citrus olive oil {Meyer Lemon or Blood Orange – alternate based on juice choice below}
- 2 TBSP minced red onion
- 1 TSP minced garlic
- 2 TBSP finely chopped fresh cilantro
- 2 TBSP fresh juice {lemon or orange – alternate based on oil choice above}
- 4 bamboo skewers {alternate rosemary skewers}, soaked
- salt & freshly ground pepper {Seasonello a nice alternative with fresh ground pepper}
Cut along the back about 1/4 inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow baking dish
In small bowl, whisk together citrus oil, onion, garlic, cilantro & juice. Pour over prawns, cover & let marinate. Refrigerate 1 to 4 hours.
Preheat grill or broiler. When ready to cook, thread prawns on skewers & discard the marinade. Season shrimp with salt & pepper to taste. Grill or broil shrimp, turning once, until just done, 2 to 3 minutes. Shrimp can be served warm or at room temperature. They are delicious to enjoy as an appetizer, on salads, pizzas, sandwiches or in sauces.
Culinary Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that we use it for preparing salads, pastas, pizzas & sandwiches. Simply reduce the cooking time if they will be cooked more later {for instance, as part of a sauce or pizza topping}. Peel shrimp after they come off the grill.
