INGREDIENTS

INSTRUCTIONS

Note: See the "Avocado Mayonnaise" and "Ancho Chile Mayonnaise"
recipes which are included in this collection.  In a large heavy
skillet, preferably cast-iron, heat the olive oil  over medium-low
heat. Add the garlic and cook very slowly, stirring  frequently, until
the garlic has turned golden, about 3 or 4 minutes.  Be very careful
not to let the garlic scorch or burn. Transfer the  mixture to a
shallow ceramic baking dish and let cool. Add the prawns  and the chile
to the garlicky oil, toss to coat them evenly, and  refrigerate
overnight, covered. Make the mayonnaises and, when ready  to serve,
preheat a grill or broiler to medium heat. Grill the prawns  for 2 to 3
minutes on each side, then transfer to a warm platter.  Scatter the
salt and lime juice over them and serve immediately,  accompanied by
the Avocado Mayonnaise and the Ancho Chile Mayonnaise.  This recipe
yields 6 servings.  Recipe Source: TOO HOT TAMALES with Susan Feniger
and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6235
broadcast  04-04-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster
v2.0l.

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