Butterfly Chili Lime Prawn Spedini with Raspberry Dipping Sauce


  • 1 jalapeno pepper, seeded and minced
  • 4 ounces fresh raspberries
  • 2 tablespoons white sugar
  • 2 tablespoons raspberry vinegar
  • Raspberry Dipping Sauce:
  • 20 wooden skewers
  • 20 peeled and deveined jumbo shrimp, tails still attached
  • + 4 more ingredients
    • 1 teaspoon sea salt
    • 2 tablespoons chili oil
    • 2 large limes, juiced
    • Prawns:

1. Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in wa...

View full recipe at SpringPad


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