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20 prawns, shells on
2 tablespoons canola oil Salt and freshly ground black pepper Habanero-Toasted Garlic Vinaigrette, recipe follows Thyme sprigs, for garnish Heat the grill to high or heat a grill pan over high heat. Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and immediately drizzle with the vinaigrette. Serve 5 prawns per person and garnish with thyme sprigs. Habanero-Toasted Garlic Vinaigrette: 1 tablespoon canola oil, plus 1/2 cup 6 whole cloves garlic, peeled Salt 1/4 cup red wine vinegar 1 to 1 1/2 habanero chiles, seeded and chopped 2 teaspoons honey Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides. Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.
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