12 giant prawns, shelled and deveined
1/4 cup butter
1 cup freshly squeezed orange juice
2 tablespoons sherry
1 teaspoon grated orange zest
2 green onions, chopped
1 teaspoon grated fresh ginger
Soak a dozen long wooden skewers in water for 30 minutes. Push skewers through prawns, from head to tail, one to a skewer.
Combine all ingredients in saucepan and cook over Medium to Low heat, stirring, until butter is melted. Dip skewered prawns in the orange sauce and position on an oiled grill, 4 inches from coals. Baste liberally with sauce and grill for 2 minutes on each side. Continue basting and turning until they are pink and cooked through.
Serve prawns with remaining sauce and Tellurian Australia Chardonnay.
No Nutritional Information Available
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