Recipe courtesy of Bobby Flay
Grilled Prawns with Habanero-Toasted Garlic Vinaigrette
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 20 prawns, shells on
  • 2 tablespoons canola oil
  • Salt
  • Freshly ground black pepper
  • Habanero-Toasted Garlic Vinaigrette, recipe follows
  • Thyme sprigs, for garnish
  • 1 tablespoon canola oil, plus 1/2 cup
  • 6 whole cloves garlic, peeled
  • Salt
  • 1/4 cup red wine vinegar
  • 1 to 1 1/2 habanero chiles, seeded and chopped
  • 2 teaspoons honey

Directions

Heat the grill to high or heat a grill pan over high heat.

Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and immediately drizzle with the vinaigrette. Serve 5 prawns per person and garnish with thyme sprigs.

Habanero-Toasted Garlic Vinaigrette:

Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides.

Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.

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