Mesa Grill: Habanero Garlic Prawns

Mesa Grill Restaurant Recipe

Serves 4

20 prawns, shells on
2 tablespoons canola oil
freshly ground black pepper
Habanero Toasted Garlic Vinaigrette,   (recipe follows)
thyme sprigs, for garnish
1 tablespoon canola oil, plus 1/2 cup
6 whole cloves garlic, peeled
1/4 cup red wine vinegar
1 -1 1/2 habanero chiles, seeded and chopped
2 teaspoons honey

Heat the grill to high or heat a grill pan over high heat. Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and immediately drizzle with the vinaigrette. Serve 5 prawns per person and garnish with thyme sprigs.

Habanero-Toasted Garlic Vinaigrette:
Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides. Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.

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