Marinated Grilled Shrimp Skewers

| 03/01/2010|
1 lb. large prawns (size 16/20 or larger), shells on (uncooked)
½C citrus olive oil (lemon or orange, alternate based on juice choice below)
2T minced red onion
1t minced garlic
2T finely chopped fresh cilantro
2T fresh juice (orange or lemon, alternate based on oil choice above)
4 bamboo skewers (alternate Rosemary Skewers), soaked,
Salt & freshly ground pepper (Seasonello a nice alternative with fresh ground pepper)

Cut along the back about ¼ inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow baking dish.

In a small bowl, whisk together citrus oil, onion, garlic, cilantro, & juice. Pour over prawns, cover, & let marinate, refrigerated, 1 to 4 hours.

Preheat grill or broiler. When ready to cook, thread prawns on skewers & discard the marinade. Season shrimp with salt & pepper to your taste. Grill or broil shrimp, turning once, until just done, 2 to 3 minutes. Shrimp can be served warm or at room temperature. They are delicious, enjoy as an appetizer, on salads, pizzas, sandwiches or in sauces.

Olive Tap Culinary Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that we use it for preparing salads, pasta, pizza & sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance, as part of a sauce or pizza topping. Peel shrimp after they come off the grill.