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Grilled Butterflied Prawns with Sriracha-Lemongrass Butter

Grilled Butterflied Prawns with Sriracha-Lemongrass Butter

These shrimp are so huge and sweet you ‘d never ever know they weren’t lobster. Hinged grill baskets make turning them incredibly easy.

Components: Canola oil for brushing,1 teaspoon fish sauce,1 tablespoon minced garlic,1 teaspoon minced ginger,1 teaspoon ground turmeric,16 prawns or jumbo shrimp (size U-15) in the shells, preferably with heads on,2 tablespoons minced lemongrass (inner bulb just, from 2 stalks),1 tablespoon lime juice, plus wedges for garnish, Grilled naan, lime wedges and cilantro for serving, Pinch of salt,1 teaspoon minced Serrano chile,1 tablespoon sriracha,8 tablespoons saltless butter (1 stick), softened

Instructions: On a cutting board, using a set of cooking area scissors, or sharp paring knife, cut the shrimp lengthwise through the shell, along the top about 1 inch listed below the head and press to flatten. Pull out and dispose of the intestinal vein that runs lengthwise., In a little microwave safe bowl, combine the softened butter with the sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power simply up until soft enough to brush but not melted, about 5 seconds., Light a grill and oil the grates. Organize the butterflied shrimp in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter. Grill the shrimp, shell side down till lightly charred, about 2 minutes. Brush the shrimp with more of the butter, turn and grill until gently charred and prepared through, about 2 minutes longer. Transfer the shrimp to plates and serve with the staying butter, naan, lime wedges and cilantro. Serve right now.

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