Grilled Spot Prawns
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons fresh lemon juice
- kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 5 tablespoons extra-virgin olive oil, divided
- Carbohydrate 9 g(3%)
- Cholesterol 286 mg(95%)
- Fat 19 g(30%)
- Fiber 2 g(10%)
- Protein 32 g(64%)
- Saturated Fat 3 g(15%)
- Sodium 1319 mg(55%)
- Calories 359
Preparation Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein. Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes. Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper. Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.
Preparation Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein. Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes. Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper. Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.
