Grilled Prawns with Caper Tzatziki
Preheat a stove top grill pan to high heat.
In a small bowl, stir together the yogurt, capers, shallots, and season with salt and pepper, to taste. Let stand to allow flavors to mingle.
Cut a deep slit about 1/2-inch long in the bottom third of the shrimp, without cutting all the way through. This will allow the shrimp to butterfly open at the ends as they cook. Toss the prawns with oil and season well with salt and pepper. Grill the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side.
Recipe courtesy Claire Robinson
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse