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1
Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein.
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2
Put prawns in a shallow, non-aluminum baking dish.
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3
In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice.
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4
Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.
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5
Preheat grill or broiler.
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6
When ready to cook, thread prawns on skewers and discard marinade.
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7
Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.
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8
Shrimp can be served warm or at room temperature.
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9
They are delicious on their own or with Citrus Aioli.
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10
Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking.
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11
This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches.
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12
Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping.
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13
Peel shrimp after they come off the grill.
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14
2 cloves garlic
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15
Coarse salt
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16
1 cup prepared mayonnaise
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17
2 lemons, zested
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18
1 lemon, juiced
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19
Freshly ground black pepper
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20
Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt.
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21
In a bowl, mix the garlic paste with remaining ingredients and serve.
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22
Keep refrigerated until ready to serve.
