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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