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from Bon Appetit

Head-On Prawns with Chile, Garlic, and Parsley

Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.


Garlic Butter Prawns. The Pimenton mentioned in the ingredient list is a name Spaniards use for Paprika. They use a wide variety of Pimenton as far as smokiness and heat. This one appears to be a spicy one but you can use one to suit your taste.


Rubyan Meshwi (Emirati Grilled Prawns)

Grilled Shrimp Kabobs Start with large, raw shrimp or prawns, shelled or not. Marinate in your choice of marinades – bottled balsamic or Italian vinaigrette, bottled marinade or even a splash of orange juice, olive oil, a couple cloves of garlic and dab of curry paste or pinch of red pepper flakes will do the trick – and slide onto skewers. Grill on an oiled, preheated grill for 4-5 minutes, turning as needed, just until the shrimp turn opaque. Do not overcook or the shrimp will…


Marinated Grilled Shrimp - 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined. Made 12/23/15. So good! I added a little extra basil- fresh is a must!