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Grilled Pacific Spot Prawns in Lemon-Oregano Dressing

Recipe by Myra Kornfeld
For this Mediterranean-style recipe, Pacific spot prawns are marinated with the shells on and then grilled. The shells not only help the marinade soak into the prawns as they grill, but they help keep the prawns from overcooking. Marinate for no more than 15 minutes, to keep the texture of the prawns firm. To eat, peel back the shell and drizzle with a little reserved dressing.
Yield: Serves 6
Total Time: 38 min
Prep: 15 min
Cook: 8 min
Additional: 15 min
Ingredients
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 cup finely chopped fresh oregano
Preparation
1.  Snip through the shells of the shrimp along the middle of the back using kitchen shears, exposing the vein and leaving the tail and adjoining segment of the shell intact. Devein the shrimp, leaving the shells in place.
2.  Mince and mash the garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a bowl along with the lemon juice and pepper. Whisk in the olive oil until emulsified. Stir in the chopped oregano.
3.  Prepare the grill for cooking over direct heat with medium-hot charcoal or moderate heat for gas. Alternatively, preheat a lightly oiled well-seasoned large cast iron grill pan over moderate heat until hot but not smoking.
4.  Toss the shrimp with 1/4 cup of the dressing in a large bowl and marinate no more than 15 minutes.
5.  Grill the shrimp on a lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to a platter and serve with the remaining dressing.
About Myra Kornfeld
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