A very popular dish on Christmas in Australia. It's the start of summer there, so plenty of light and cold foods fill the table.
- 20 to 25 whole prawns or large shrimp, peeled with the tail on (large prawns can simple be cut in half lengthwise with the shell on)
- kosher salt and fresh cracked pepper
- thousand island dressing and lemon wedges for serving
-
Heat the grill or grill pan to medium high heat.
-
You can do these two ways - skewered or just on the grill. If you are using a barbecue, I recommend the skewers. There's less chance of them falling into the coals. I butterflied the shrimps from back to leg side first. You don't have to do that, you can leave them whole.
-
Salt and pepper both sides of each piece. If you are skewering, run the stick from tail to top, carefully getting it into the thickest part. I used rosemary sticks. You get some nice flavor from them.
-
If you are using a grill pan, drop some rosemary leaves directly on the griddle. The flavor will smoke into the meat creating a very subtle rosemary flavor.
-
Cook for just 2 or 3 minutes, turn and cook another 2 or 3 minutes. Be careful not to over cook.
-
You can serve them immediately, hot, or chill them and serve them cold. Either way, you must include a bowl of Thousand Island dressing for dipping!
© Copyright 2023 The Lazy Gastronome