Grilled Prawns with Habanero-Toasted Garlic Vinaigrette

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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20 prawns, shells on

2 tablespoons canola oil


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


1/4 cup red wine vinegar

1 to 1 1/2 habanero chiles, seeded and chopped

2 teaspoons honey


  1. Heat the grill to high or heat a grill pan over high heat.
  2. 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.
  3. Habanero-Toasted Garlic Vinaigrette:
  1. 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.
  2. 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.