Orange and Honey Grilled Prawns from Scott's 50th Birthday Dinner
Karen sparks
Caprial and John prepared the prawns on Summer Greens with a Dijon Vinaigrette.
ingredients
Grilled Prawns- 30 prawns, peeled and deveined
- 2 tbsp orange juice concentrate
- 2 cloves garlic, chopped
- 2 tbsp rice vinegar
- 1 tsp Dijon mustard
- 2 tbsp honey
- 1/4 cup extra virgin olive oil
- Salt and black pepper
- 2 tbsp white wine vinegar
- 1 clove garlic, chopped
- 1 shallot, chopped
- 2 tsp Dijon mustard
- 6 tbsp extra virgin olive oil
- Salt and black pepper
- 2 heads lettuce
- 1 bunch arugula
directions
- 1
Clean and oil grill, heat coals until very hot, soak skewers in water for 30 minutes.
- 2
Place the prawns in a bowl. In another bowl place the orange juice concentrate, garlic, vinegar, mustard, and honey, mix well. Add the oil and mix well. Season with salt and black pepper. Pour over prawns and toss well. Marinate for 30 minutes. Skewer onto wooden skewers. Keep refrigerated until ready to grill.
- 3
To make dressing, place the vinegar, garlic, shallots, and mustard in a bowl and whisk. While whisking slowly, add the oil and whisk until smooth.
- 4
To finish the prawns, place over the very hot grill and cook, just until pink, about 3-4 minutes. Toss the dressing with the greens and place on plates. Top with grilled shrimp and serve.
Source: Scott's 50th Birthday dinner menu with Caprial and John!
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