Grilled Prawns with Habanero-Toasted Garlic Vinaigrette (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
20 prawns, shells on |
2 tablespoons canola oil |
salt |
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 |
salt |
1/4 cup red wine vinegar |
1 to 1 1/2 habanero chiles, seeded and chopped |
2 teaspoons honey |
Directions:
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:
4. 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.
5. 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.
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