GRILLED SPOT PRAWNS OR SHRIMP

I bought fresh B.C. spot prawns from Fisherfolk at Brickworks market one Saturday and made this easy and delicious recipe. Spot prawns are only available fresh for a short time so if you can't find them use extra large shrimp. You can grill shrimp with or without the shells - they are less messy to eat if they have been shelled but have more flavour with the shell on. It is more economical to serve this as an appetizer but it makes a wicked main course.

I bought fresh B.C. spot prawns from Fisherfolk at Brickworks market one Saturday and made this easy and delicious recipe. Spot prawns are only available fresh for a short time so if you can't find them use extra large shrimp. You can grill shrimp with or without the shells - they are less messy to eat if they have been shelled but have more flavour with the shell on. It is more economical to serve this as an appetizer but it makes a wicked main course.

Makes 6 main course servings.

Ingredients

  • 2 lbs spot prawns or extra large shrimp, shell on
  • 1/4 cup extra virgin olive oil
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp chopped fresh rosemary
  • 4 cloves garlic, finely chopped
  • 1/2 tsp hot red pepper flakes

Method

    1. With scissors, cut shrimp shells along the upper side to open. Make a deep incision to remove the intestinal tract. Flatten shrimps open but leave shells on.

    2. In a small bowl combine olive oil with salt, pepper, rosemary, garlic and hot pepper flakes.

    3. Rub the shrimps under the shell and along the incision with the oil mixture. Marinate up to an hour in the refrigerator.

    4. Preheat grill on high. Cook shrimp about one to 2 minutes per side or until flesh is white and opaque, shells turn red and shrimp curl slightly. Do not overcook.

GRILLED SPOT PRAWNS OR SHRIMP

Find more of Bonnie's delicious recipes in her cookbooks: