Grilled Spot Prawns
Succulent grilled spot prawns marinated in a flavorful blend of olive oil, garlic, and Pernod, served over a fresh fennel and arugula salad. This elegant seafood dish combines the sweetness of prawns with aromatic herbs and crisp vegetables.
Ingredients
- •2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
- •5 tablespoons extra-virgin olive oil, divided
- •2 cloves garlic cloves
- •½ teaspoon dried crushed red pepper flakes
- •3 tablespoons Pernod or ouzo
- •2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
- •to taste Kosher salt and freshly ground black pepper
- •6 cups baby arugula
- •2 tablespoons fresh lemon juice
Cooking Instructions
- 1.
Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
10 min
- 2.
Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
35 min
- 3.
Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
10 min
- 4.
Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.
5 min
