Be sure to catch me (Dolores!) on WABG's Delta Kitchen this Tuesday, July 1st. Grab some coffee and wake up to another great prawn recipe! This is what I'll be cooking...
Grilled Prawns & Romaine with Spicy Caesar Dressing
1 lb. U.S. Farm Raised Freshwater Prawns, shelled
3 tablespoons mayonnaise
2 teaspoons Worcestershire sauce
2 tablespoons red-wine vinegar
¼ small red onion, coarsely chopped
6 cloves roasted garlic
3 anchovies or anchovy paste
1 chipotle in adobo sauce
2 dashes hot sauce
2-3 tablespoons honey
Salt and freshly ground black pepper
½ cup canola oil, with extra for brushing on the romaine
¼ cut Parmesan cheese
1 large head romaine lettuce, outer leaves removed, cut in half from tip to root
Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend completely. Add the Parmesan and blend a few seconds longer. Adjust seasonings to taste. Refrigerate dressing reserving some for the marinade.
Lightly coat the prawns with reserved marinade. Sprinkle with salt, pepper and paprika. Refrigerate. Prior to cooking, skewer prawns ( bamboo skewers will need to be soaked in water about 20 minutes).
Grill about 2 minutes per side. Do not overcook!
Brush romaine with oil and season with salt and pepper. Place on the grill cut side down and grill for 30-40 seconds or until slightly charred. Arrange lettuce and prawns on large platter. Drizzle with the remaining dressing and garnish with shaved Parmesan.