Recipe courtesy of Bobby Flay
Grilled Prawns with Habanero-Toasted Garlic Vinaigrette
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 383
- Total Fat
- 38 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 38 mg
- Sodium
- 247 mg
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 383
- Total Fat
- 38 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 38 mg
- Sodium
- 247 mg
Ingredients
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.
