| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ckright2 | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Large prawns |
| 1/3 | c | Olive oil |
| 1 | t | Finely minced garlic |
| 1 | T | Chopped fresh oregano |
| or 1/4 teaspoon dried | ||
| oregano | ||
| 1/2 | t | Kosher salt |
| 1/4 | t | Red chile flakes |
| 2 | T | Dry white wine |
| 1 | Melon-Pineapple Salsa, see * | |
| Note | ||
| === GARNISH === | ||
| Cilantro sprigs | ||
| Avocado slices |
INSTRUCTIONS
Note: See the "Melon-Pineapple Salsa" recipe which is included in this collection. Peel and devein the prawns, leaving the tail segment and its shell intact. Whisk the remaining ingredients together and marinate the prawns for up to 2 hours in the refrigerator. (The prawns will toughen if they marinate too long; be careful not to over marinate.) Skewer, if desired, to facilitate grilling. Grill or broil the prawns quickly, approximately 1 to 2 minutes per side, until they begin to turn pink. Be careful not to overcook -- prawns should remain slightly transparent in the middle. Divide the salsa among the plates and place the prawns on top. Garnish with cilantro sprigs and avocado slices. This recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9635 broadcast 07-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 08-08-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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