Dear Mr. Fisherman
Please accept my apologies, when I bought these prawns off your boat I was skeptical about what I was buying. I judged you unfairly because of the hairy belly hanging over you plumber jeans and the cigarette dangling from your mouth. It sounded too good to be true, your offer of $10 for a big bag of prawns which had been flash frozen in salt water and caught 2 weeks before. I shouldn’t have doubted since I heard from another local that the shrimpies were good but I couldn’t help wondering.
I judged, and it was wrong. The prawns were amazing. As soon as they defrosted it was easy to tell how fresh they were, so I chose a really simple preparation and was careful to not overcook. Please come back to our island next year, I will be waiting with a bottle of white wine.
Grilled Shrimp Skewers with Garlic, Chili and Parsley Recipe
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1-2 cloves garlic, minced
2 dried thai chilies, minced
2-3 tablespoons olive oil
salt and pepper
1 tablespoon, minced fresh parsley
3 dozen shrimp\prawns, heads and shells removed, de-veined tails on.
Whisk together mustard, lemon juice, garlic, chiles, olive oil and salt and pepper in a large bowl. Add shrimp and let marinate for 30 minutes. If you are using wooden skewers, soak them at the same time in water. This will help prevent them from catching on fire when on the grill. Skewer the prawns. For each prawn skewer at the top of tail and through the head. Heat your barbecue to medium high and grease it. Grill each skewer for 90 seconds per side and check for doneness – it will vary based on size of shrimps.[/print_this]