Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Australian Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Giant Prawns, shelled and
-deveined (heads and tails
-intact)
1/4 c Butter
1 c Orange juice (freshly
-squeezed)
2 tb Sherry
1 t Orange Zest (grated)
2 ea Green onions, tops and white
-(minced)
1 t Ginger root (freshly grated)
Soak a dozen long wooden skewers in water for 30
minutes. Then push skewers through prawns, lengthwise,
from head to tail with only 1 to a skewer.
Combine all ingredients in saucepan and cook over
medium to low heat, stirring, until butter is
completely melted.
Dip skewered prawns in the orange sauce and position
on oiled grill rack about 4 inches above the coals.
Baste liberally with sauce and grill for 2 minutes.
Turn the prawn over and baste again, cooking for
another 2 minutes. Smaller prawn will be done at this
point, but continue basting and turning larger prawn
until they are pink and cooked through. Remove from
heat immediately when done, as they will get tough of
overcooked. Use any remaining sauce for a dip for the
prawns.
From: The Register Guard, by Edythe Preet, a LA free
lance writer.
