Name: Grilled Prawns with Habanero-Toasted Garlic Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 20 prawns, shells on; 2 tablespoons canola oil; Salt; Freshly ground black pepper; Habanero-Toasted Garlic Vinaigrette, recipe follows; Thyme sprigs, for garnish; 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

Directions

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:

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.

On Tonight

Grilled Prawns with Habanero-Toasted Garlic Vinaigrette

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