"Zesty" Prawns on the BBQ
(Serves 6)
- Ingredients:
- 16 to 20 Jumbo Gulf Prawns
- 1 tbsp. (15 ml) fresh lime juice
- 1 tsp. liquid hot pepper sauce
- 1 tbsp. chili powder
- 1 tbsp. sweet paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. freshly ground black pepper
- 1 tsp. cayenne pepper
- 1 tbsp. crushed dried basil
- 1 tsp. crushed dried oregano
- 1 tsp. crushed dried thyme
- Vegetable oil for oiling grill
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- Directions:
- Peel and devein prawns, leaving tails intact.
- Place in a shallow baking dish and sprinkle with lime juice and hot pepper sauce.
- In a small bowl, combine chili powder, paprika, garlic powder, onion powder, black pepper, cayenne pepper, basil, oregano, and thyme.
- Sprinkle over prawns and gently toss to coat thoroughly.
- Cover and refridgerate for at least 30 minutes or up to 2 hours.
- When ready to cook, lightly brush grill rack with vegetable oil.
- Combine balsamic vinegar and olive oil.
- Grill prawns, brushing with balsamic vinegar mixture, about 3 minutes per side, until cooked through and opaque throughout.
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