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Butterfly Prawns with Chilli And Garlic And Rocket Salad

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CATEGORY CUISINE TAG YIELD
Main course, Here’s one , Earlier1 4 servings

INGREDIENTS

10 Tiger Prawns per person
1 Red Chilli Pepper
1 Clove Garlic
1/2 Lemon; (juice)
1 Finely Diced Shallot
Olive Oil
Sea Salt
500 g Rocket Salad Leaves

INSTRUCTIONS

1. Prepare the prawns by cutting them down the back to 'butterfly'
them.
2. Split the chilli in half, deseed and dip in water - this helps to
reduce some of the fieriness of the chilli. Chop finely.
3. Chop the garlic and place in a tray with chilli, olive oil, lemon
juice and shallots.
4. Marinate the prawns by laying them flat in the oil for about one
hour.
5. Grill on a barbecue for about 2 - 3 minutes, taking care not to
overcook them.
6. Serve with rocket salad.
Converted by MC_Buster.
NOTES : Chef:Paul Heatchcote
Converted by MM_Buster v2.0l.

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