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FIRE ROASTED PRAWNS WITH HABANERO & TOASTED GARLIC VINAIGRETTE

by Bobby Flay

4 Servings

*Note: You can find habanero or Scotch Bonnet peppers in Latino grocery stores, and even some major supermarkets these days. Handle with care!

Vinaigrette Ingredients:

  • 6 garlic cloves
  • 1/2 fresh habanero or Scotch Bonnet chile, chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1/4 cup cilantro, chopped
  • Salt and pepper, freshly ground

Prawn Ingredients:

  • 16 prawns, heads and shell on
  • Olive oil
  • Salt and freshly ground pepper
  • 1/4 cup fresh cilantro, chopped
  1. Place garlic and olive oil in a small saucepan, cook over low heat until lightly golden brown. Remove the garlic from the oil and place in a blender. Reserve the oil and let cool slightly.

  2. Add the habanero, lime juice, water and honey to the garlic in the blender and blend until smooth. With the motor running, slowly add 1/2 cup of the garlic-infused oil and blend until emulsified. Add the cilantro and blend for 5 seconds. Season with salt and pepper to taste.

  3. Cook the prawns. Heat the grill to high. Brush the prawns with olive oil and season with salt and pepper. Grill the prawns for 2 to 3 minutes per side until slightly charred and crusty and just cooked through. Remove the prawns to a platter and immediately drizzle with the vinaigrette and sprinkle with the chopped cilantro.