Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish
In a small bowl, whisk
together citrus oil, onion
, garlic, cilantro
, and lemon juice. Pour over prawns
, cover, and let marinate, refrigerated, 1 to 4 hours.
Preheat grill or broiler.
When ready to cook, thread prawns on skewers and discard marinade
. Season with salt and pepper, to taste, and grill or broil
, turning once, until just done, 2 to 3 minutes.
Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli.
Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp
or prawns for salads, pasta
, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce
shrimp after they come off the grill