Lime and ginger grilled Pacific spotted prawns

Chef Steve Smith
Brewery Gulch Inn, Mendocino

The horseradish in the prawn marinade gives it a little kick, along with the garlic and ginger. The pineapple juice in the cilantro-garlic butter adds a sweet and tangy aspect. Ideal accompaniments include quinoa and fresh asparagus.

Ingredients

24 prawns, peeled and deveined

Marinade
1/2 cup soy sauce
1/4 cup lime juice
1/2 cup olive oil
2 tbsp. minced garlic
1 tbsp. horseradish
1 tbsp. minced ginger
2 tbsp. chopped cilantro
Fresh cracked pepper, to taste

Cilantro-garlic butter
1/2 tbsp. peanut oil
1 tbsp. minced garlic
1 tbsp. minced shallots
2 tbsp. white wine
2 tbsp. pineapple juice
2 tbsp. heavy cream
2 tbsp. lime juice
2 tbsp. butter
1 tbsp. chopped cilantro

Instructions

Combine all marinade ingredients in a food processor or blender. Marinate prawns for up to 2 hours.

Meanwhile, prepare cilantro-garlic butter: Lightly brown garlic and shallots in peanut oil. Add wine and pineapple juice and reduce slightly. Add cream and lime juice and reduce until almost dry. Remove from heat and stir in butter and cilantro.

Grill or broil prawns until just done, about 3 minutes on each side. Place on a plate and spoon cilantro-garlic butter sauce over prawns.

Serves 4