Grilled Alaska Spot Prawns with Parmesan Herb Baste
Delicious with Robert Mondavi Private Selection Pinot Noir
Here's a fabulous way to enjoy large, succulent Alaska spot prawns! Enjoy this dish with your favorite grilled vegetables, pasta or both.
Makes 6 servings
¼ cup freshly grated Parmesan or pecorino cheese
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1½ teaspoons dried basil
1 teaspoon coarse-ground black pepper
24 Alaska Spot Prawns, peeled, leaving tail on
12 wooden skewers, soaked in water for 30 minutes prior to grilling
In a small bowl, thoroughly blend grated cheese, olive oil, red wine vinegar, basil, and black pepper. Place 2 prawns on each skewer, piercing through both the head and tail sections of each prawn. Transfer to baking tray and brush prawns with baste; cover and refrigerate for 30 minutes. Reserve any remaining baste.
Preheat grill or broiler/oven to medium-high heat. Place skewers on a well-oiled grill or spray-coated broiling pan. Grill or broil prawns 5 inches from heat source for 3 to 4 minutes per side. Turn once during cooking; brush with any remaining baste. Cook just until prawns turn pink and are opaque throughout.
Nutrients per serving: 204 calories, 8g total fat, 1g saturated fat, 34% calories from fat, 3mg cholesterol, 25g protein, 8g carbohydrates, .2g fiber, 63mg sodium and 115mg calcium.
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