Marinated and grilled prawns with a melon-pineapple salsa

4 servings

Ingredients

Quantity Ingredient
1 pounds Large prawns
⅓ cup Olive oil
1 teaspoon Finely minced garlic
1 tablespoon Chopped fresh oregano
(or 1/4 teaspoon dried oregano)
½ teaspoon Kosher salt
¼ teaspoon Red chile flakes
2 tablespoons Dry white wine
1 Melon-Pineapple Salsa; see * Note
=== GARNISH ===
Cilantro sprigs
Avocado slices

Directions

* Note: See the "Melon-Pineapple Salsa" recipe which is included in this collection.

Peel and devein the prawns, leaving the tail segment and its shell intact.

Whisk the remaining ingredients together and marinate the prawns for up to 2 hours in the refrigerator. (The prawns will toughen if they marinate too long; be careful not to over marinate.) Skewer, if desired, to facilitate grilling. Grill or broil the prawns quickly, approximately 1 to 2 minutes per side, until they begin to turn pink. Be careful not to overcook -- prawns should remain slightly transparent in the middle. Divide the salsa among the plates and place the prawns on top. Garnish with cilantro sprigs and avocado slices. This recipe yields 4 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9635 broadcast 07-30-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-08-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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