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INGREDIENTS
- Salt and pepper
- 1.5 lb uncooked prawns
- Olive oil
Roasted garlic-cilantro sauce:
- 1 lime, juice of
- 2 tbsp chili sauce (or 1 tbsp dry chili flakes)
- 1 small head garlic, top trimmed off
- 1 cup chopped fresh cilantro leaves
- 1 tbsp dry white wine
- 3 tbsp olive oil
INSTRUCTIONS
- Preheat your oven to four hundred degrees F.
- Peel, devein and rinse the prawns or your preference of shrimp. Pat dry and season with salt and pepper. area the prawns inside the refrigerator until prepared to grill.
- Trim the pinnacle of the garlic head off, but depart the garlic intact. Drizzle generously with olive oil. Roast the garlic in the four hundred degree F-heated oven for approximately 10-15 mins or till slightly gentle and fragrant. when ready, cast off from the oven. let cool briefly. Peel and weigh down or chop the roasted garlic as finely as viable.
- Now put together the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of cilantro, lime juice, white wine, olive oil and chili sauce. Whisk together and set aside.
- when equipped, lightly oil and heat a 8afe7c645a0145713c70c4d10cba8d9e grill or griddle to medium-high. get dressed the prawns with a touch olive oil and grill for 3-4 mins on every side. You need to gain a few char, however be careful now not to overcook the prawns.
- take away the prawns from the grill to a bowl and coat properly with the roasted garlic and cilantro sauce. switch to a serving platter. rather, transfer the grilled prawns to a serving platter and simply add the roasted garlic-cilantro sauce at the side.
- Serve with pasta or rice and a inexperienced salad for dinner; or simply as a party appetizer. experience!
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