It’s Spot Prawn season once again! Woo hoo! If you live on the Westcoast of B.C. the arrival of the Spot Prawns is a big deal!
I think the combination of prawns just off the grill dipped into this aioli really works! If you don’t want to bother shelling the prawns, toss with the EVO, cumin, salt and pepper, placing them directly on the barbecue and grill until they change colour. I believe leaving the shells on keeps the prawns moist and tender so make sure you put out finger bowls because you’ll have to shell them as you go!
12 oz. raw Spot prawns, shelled
2 tsp. EVO
¼ tsp. ground cumin
Pinch of cayenne pepper & salt
In a shallow pie plate, combine oil, cumin, cayenne and salt. Add the prawns and toss to coat with mixture. Thread prawns onto soaked bamboo skewers (place in water & soak for 30 minutes before using). Place over a hot barbecue and grill until prawns turn pink, turning once. This will take approximately 1 – 2 minutes per side. Arrange skewers on a platter and serve with the aioli.
Citrus Aioli
1/3 cup mayo
1 1/2 tsp. each finely grated lime rind, or 1 tsp. lemon rind & 1/2 tsp. orange rind
1 small clove garlic, minced
½ green onion, finely chopped
1 chopped cilantro
Splash of tequila (1 – 2 tsp.)
1 tsp. jalapeno, finely chopped
½ tsp. tomato paste
In a small bowl, whisk together aioli ingredients. Cover & chill until ready to serve the prawns.
