Marinated And Grilled Prawns With A Melon-Pineapple Salsa

Recipe Ingredients

1 lb	454g / 16oz	Large prawns
1/3 cup	78ml	Olive oil
1 teaspoon	5ml	Finely minced garlic
1 tablespoon	15ml	Chopped fresh oregano
		(or 1/4 teaspoon dried oregano)
1/2 teaspoon	2.5ml	Kosher salt
1/4 teaspoon	1.3ml	Red chile flakes
2 tablespoons	30ml	Dry white wine
1		Melon-Pineapple Salsa - see * Note
		Garnish
		Cilantro sprigs
		Avocado slices

Recipe Instructions

* Note: See the "Melon-Pineapple Salsa" recipe which is included in this collection.

Peel and devein the prawns, leaving the tail segment and its shell intact. Whisk the remaining ingredients together and marinate the prawns for up to 2 hours in the refrigerator. (The prawns will toughen if they marinate too long; be careful not to over marinate.) Skewer, if desired, to facilitate grilling.

Grill or broil the prawns quickly, approximately 1 to 2 minutes per side, until they begin to turn pink. Be careful not to overcook -- prawns should remain slightly transparent in the middle. Divide the salsa among the plates and place the prawns on top. Garnish with cilantro sprigs and avocado slices.

This recipe yields 4 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9635 broadcast 07-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.