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1
Combine the orange juice, 1/4 cup of the olive oil, and Marsala in a small bowl, whisking together the elements very thoroughly and let them rest while you work at butterflying the prawns.
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2
With a small, sharp scissors, on the outside of the shell, begin cutting through at the larger of the ends, sliding the scissors delicately down to the point where the tail begins to fan out.
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3
Stop there and, armed with a small knife, slit the exposed flesh and remove the vein.
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4
Place the prawns into a large bowl and pour over the marinade, tossing the prawns about and coating them well.
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5
Cover the bowl with plastic wrap and refrigerate for 2 hours.
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6
In a medium saucepan over a lively flame, heat the oil and soften the garlic, taking care not to let it color.
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7
Add the zest and roll it about in the oil, permitting its own oils to perfume the olive oil for 1 minute.
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8
Add the juice and the Marsala and, over a lively flame, let the liquid reduce for 5 minutes.
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9
Lower the flame and add the honey, the orange flower water, and the vinegar.
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10
Let the sauce bubble gently for another minute and remove it from the heat.
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11
Set the sauce aside.
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12
An hour before you wish to roast the prawns, build a wood fire.
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13
Meanwhile, remove the prawns from their bath, draining them very well on absorbent paper towels and reserving the marinade.
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14
Roast the prawns, flesh side down, brushing them with the reserved marinade, for 1 minute.
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15
Turn the prawns, brushing them again, and roast them for 1 1/2 minutes, fitting in another dose of the marinade.
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16
Remove the sizzling prawns to a platter on which some of the gently reheated sauce has been laid.
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17
Drizzle the prawns with a bit more of the sauce and serve them with peeled orange sections and leaves of mint and basil, if you wish.
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18
Needless to say, iced dry Marsala is most compatible.
