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.
Marinade 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.
2 pounds Wild Pacific Spot Prawns
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup organic extra virgin olive oil
1/4 cup finely chopped fresh oregano
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.
Grilled Pacific Spot Prawns in Lemon-Oregano Dressing