There's a boatload of confusion here over the word “prawn.” It variously describes a large saltwater shrimp, a shellfish that looks like a miniature lobster and another shellfish that’s a cross between a shrimp and a lobster.
The latter is a true prawn. They live in fresh water but, like salmon, spawn in salt water. Another meaning is simply a large shrimp, called a jumbo.
Other menu names are the Italian scampi, French langoustine, Spanish Langoustino and Florida and Caribbean lobsterette.
The meat is sweeter and more flavorful than lobster or shrimp.
GRILLED GARLIC PRAWNS
30 fresh prawns, peeled and deveined
Marinade:
1⁄2 cup olive oil
1 tablespoon Dijon mustard
3 to 4 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine
30 fresh prawns, peeled and deveined
Whisk marinade. Add prawns and stir. Cover and marinate for an hour in the refrigerator. Grill on skewers 3 to 5 minutes until pink.
There's a boatload of confusion here over the word “prawn.” It variously describes a large saltwater shrimp, a shellfish that looks like a miniature lobster and another shellfish that’s a cross between a shrimp and a lobster.
The latter is a true prawn. They live in fresh water but, like salmon, spawn in salt water. Another meaning is simply a large shrimp, called a jumbo.
Other menu names are the Italian scampi, French langoustine, Spanish Langoustino and Florida and Caribbean lobsterette.
The meat is sweeter and more flavorful than lobster or shrimp.
GRILLED GARLIC PRAWNS
30 fresh prawns, peeled and deveined
Marinade:
1⁄2 cup olive oil
1 tablespoon Dijon mustard
3 to 4 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine
30 fresh prawns, peeled and deveined
Whisk marinade. Add prawns and stir. Cover and marinate for an hour in the refrigerator. Grill on skewers 3 to 5 minutes until pink.
