Hi
does anyone have a nice flavoursome recipe for a marinade for tiger prawns
cooked on the BBQ
with a bit of spice or tangy taste to it please!
Regards
Sandie

Sandie Richards wrote:
> Hi
> does anyone have a nice flavoursome recipe for a marinade for tiger prawns
> cooked on the BBQ
> with a bit of spice or tangy taste to it please!

I use this recipe quite often and have always gotten raves.

http://www.zenreich.com/ZenWeb/garlicshrimp.htm

I use the extra garlic (as noted) and have substituted orange juice when
I didn't have lemon. Note- the brining is important.

Sandie Richards wrote:
> does anyone have a nice flavoursome recipe for a marinade for tiger
> prawns cooked on the BBQ with a bit of spice or tangy taste to it please!


Garlic Prawns



Ingredients:

1/2 cup olive oil

1 tablespoon Dijon mustard

3 cloves garlic, minced

1 lemon, juiced

1 orange, juiced

1 teaspoon dried basil, or to taste

2 tablespoons white wine (optional)

30 tiger prawns, peeled and deveined



Directions:

In a glass dish, mix together the olive oil, mustard, garlic, lemon juice,
orange juice, basil and white wine. Add the prawns, and stir to coat.
Cover, and let marinate for 1 hour. Heat an outdoor grill to high heat.
Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until
pink.


--
-frohe
Life is too short to be in a hurry

Sandie Richards wrote:
> Hi
> does anyone have a nice flavoursome recipe for a marinade for tiger prawns
> cooked on the BBQ
> with a bit of spice or tangy taste to it please!
> Regards
> Sandie
>
>

I usually go rather simple. Good EVOO, black pepper, red
pepper and maybe some Old Bay seasoning depending on my mood.

Now if you really want to crank 'em up, mix up some EVOO and
chipotles as a marinade and use the adobo sauce and some
diced chipotles and fresh lemon juice in the dipping sauce.
Not for the faint of heart though. ;-)

--
Steve

Sandie Richards wrote:
> Hi
> does anyone have a nice flavoursome recipe for a marinade for tiger prawns
> cooked on the BBQ
> with a bit of spice or tangy taste to it please!
> Regards
> Sandie
>
>

I use headless skin on tiger shrimp as we call it here in the states.
Must be a nice size 16-20 or larger. With a paring knife I zip the vein
and split the shell on the back leaving the shell on to hold the marinade.

Arrange 4 to 6 on dual bamboo skewers so they can lay flat on the grill.

Marinade:

2 heaping tablespoons of Mexican Mayonnaise that is made from lime juice.
1 teaspoon of Dijon Mustard.
1/2 teaspoon or so of crushed dried chili tepin (very hot)
1 or 2 fresh squeezed limes.

Mix till thin and marinate in a bag for at least an hour tossing bag
over and over to coat the shrimp.

Grill to medium rare, or until the backs begin to butterfly.