One of my favorite dishes to prepare on the grill is grilled prawns with a chimichurri-style red sauce. Butterflying the shrimp maximizes the surface area exposed to the grill, ensuring a better char and an explosion of flavors. The process is simple: a straightforward slice down the middle not only enhances the char but also makes the prawns easier to clean. Below is the full recipe for you to try, just in time for Memorial Day weekend!
Ingredients:
For the Prawns:
- 12 large prawns, shell on
Chimichurri-Style Red Sauce:
- ½ of a 15-ounce can of Tuttorosso Petite Diced Tomatoes
- ¼ cup chopped parsley
- 2 cloves garlic, diced
- Flaky salt
- Red pepper flakes
- A generous glug of olive oil
- A few threads of saffron
Shrimp Seasoning:
- Drizzle of olive oil
- 1 tsp paprika
- 1 tsp chili powder
- Sea salt
- Pepper
- Red pepper flakes
- 1 lemon
Method:
Step 1: Prepare the Prawns
Start by adding the prawns to a bowl of ice water and carefully rinsing them. Hold each prawn in your non-dominant hand and use a paring knife to slice down the center of the shell, being careful not to cut all the way through. Continue the cut down to the tail of the prawn. This will allow you to flatten the prawns. Clean any remaining debris from the shrimp and repeat the process with the remaining prawns.
Step 2: Preheat and Season
Preheat your grill. Season the prawns on both sides with olive oil, paprika, chili powder, sea salt, pepper, and red pepper flakes. Keep the prawns in a cool area while you prepare the sauce.
Step 3: Make the Sauce
Combine all the sauce ingredients in a bowl and mix well. Adjust the seasoning to taste.
Step 4: Grill the Prawns and Lemon
Slice the lemon in half. Place the prawns and the lemon halves (cut side down) on the grill. Cook the prawns for about 6 minutes per side, or until they are nicely charred. Halfway through the grilling process, squeeze the grilled lemon over the prawns for added flavor.
Step 5: Serve
Transfer the grilled prawns to a large plate and top them with the chimichurri-style red sauce. The prawns should easily come out of their shells. Garnish with additional lemon slices and chopped parsley. Enjoy!
This recipe brings out the best in grilled prawns, combining the smoky char with the vibrant flavors of the chimichurri-style sauce. It’s a perfect dish for a summer gathering or a Memorial Day celebration.
