2 lb. Prawns with shell on (20 count per pound or larger)
Bamboo skewers
Cut prawn shell across the back to the tail.
Relax shell to expose both sides but don’t remove.
Clean off any waste and put on pre-moistened skewers in groups of 6 or more with 1 skewer through top and 1 by the tail.
Marinade
2 Jalapenos, sliced thin
4 Garlic cloves
2/3 bunch Cilantro
¼ bunch Oregano
¾ cup Canola oil
½ cup Lime juice
½ cup White wine
Salt, pepper and a little sugar to taste.
Puree Jalapenos, garlic, Cilantro, oregano and Canola oil in a food processor.
Add wine, lime juice, and season with salt, pepper and sugar.
Chipotle Remoulade
1 cup Mayonnaise
½ - 1 T. Pureed Chipotle
½ - 1 T. Lime juice
1/3 bunch Cilantro chopped
1/3 cup minced pepper and onions
Honey to taste.
Mix mayonnaise with chipotle, lime, cilantro, pepper and honey to taste.
30 minutes to 3 hours before grilling marinate skewered prawns.
Grill over medium high heat for 2 – 3 minutes per side until just done.
Serve with Chipotle Remoulade on the side.
* Makes extra marinate and Remoulade for other uses.
Serves 12 for appetizers, 6 for entrée.
