| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1993 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 1 |
tb |
Dried oregano; crumbled |
| 1 |
tb |
Dried thyme; crumbled |
| 2 |
ts |
Freshly grated lemon zest |
| 2 |
ts |
Coarse salt |
| 2 |
ts |
Freshly ground black pepper |
| 24 |
|
Prawns or jumbo shrimp |
| 3 |
tb |
Fresh lemon juice |
|
|
Lemon wedges as an accompaniment |
INSTRUCTIONS
In a large bowl stir together the oil, the herbs, the zest, the salt, and
the pepper, add the prawns, and toss them to coat them well.
Let the prawns marinate, covered and chilled, for at least 1 hour or
overnight. Stir in the lemon juice, let the mixture stand at room
temperature for 30 minutes, and drain the prawns in a fine sieve.
Grill the herb-coated prawns on a rack set about 4 inches over glowing
coals for 3 minutes on each side, or until they are cooked through.
(Alternatively, the prawns may be broiled on the rack of a broiler pan
under a preheated broiler about 4 inches from the heat for 4 minutes on
each side.) Divide the prawns among 8 plates and serve them with the lemon
wedges.
Serves 8.
Gourmet June 1993
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