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1
In a large bowl stir together the oil, herbs, zest, salt, and pepper.
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2
Add the prawns, and toss them to coat them well.
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3
Let the prawns marinate, covered and chilled, for 1 hour.
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4
Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a sieve.
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5
Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through.
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6
(Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.)
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7
Divide the prawns among 8 plates and serve with lemon wedges and the bearnaise sauce.
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8
1/2 cup red wine vinegar
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9
2 teaspoons dried tarragon
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10
1 shallot, minced
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11
1/4 cup water
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12
4 large egg yolks
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13
8 tablespoons unsalted butter (1 stick), chilled and cut into small pieces
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14
Kosher salt
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15
Lemon juice
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16
Combine the vinegar, tarragon, and shallot in a small saucepan.
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17
Bring to a boil and cook until almost evaporated.
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18
Remove from the heat and add the water.
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19
Transfer the tarragon mixture to a small metal bowl and whisk together with the egg yolks.
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20
Place the bowl over a saucepan of boiling water (the water should not touch the bottom of the bowl) and whisk constantly until the mixture forms thick ribbons.
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21
While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding any more, until a smooth sauce is formed.
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22
(You may need to remove the bowl from the water, from time to time, if the sauce gets too hot.)
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23
Whisk in salt and lemon juice, to taste.
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24
(Add water to adjust consistency, if desired.)
