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from Bon Appetit

Head-On Prawns with Chile, Garlic, and Parsley

Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.


Garlic Butter Prawns. The Pimenton mentioned in the ingredient list is a name Spaniards use for Paprika. They use a wide variety of Pimenton as far as smokiness and heat. This one appears to be a spicy one but you can use one to suit your taste.


Grilled Shrimp Kabobs Start with large, raw shrimp or prawns, shelled or not. Marinate in your choice of marinades – bottled balsamic or Italian vinaigrette, bottled marinade or even a splash of orange juice, olive oil, a couple cloves of garlic and dab of curry paste or pinch of red pepper flakes will do the trick – and slide onto skewers. Grill on an oiled, preheated grill for 4-5 minutes, turning as needed, just until the shrimp turn opaque. Do not overcook or the shrimp will…


Rubyan Meshwi (Emirati Grilled Prawns)

The meze-style spread is common throughout the Mediterranean and Middle East and one of our favorite ways to eat. Check out our favorite meze recipes.


Marinated Grilled Shrimp - 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined. Made 12/23/15. So good! I added a little extra basil- fresh is a must!