| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright2 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Large prawns |
| 1/3 |
c |
Olive oil |
| 1 |
ts |
Finely minced garlic |
| 1 |
tb |
Chopped fresh oregano |
|
|
(or 1/4 teaspoon dried oregano) |
| 1/2 |
ts |
Kosher salt |
| 1/4 |
ts |
Red chile flakes |
| 2 |
tb |
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 - jpmd44a@prodigy.com
08-08-1996
Recipe by: John Ash
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