Grilled Spot Prawns

Grilled Spot Prawns
Photo by Marcus Nilsson


  • 5 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • 6 cups baby arugula
  • 2 tablespoons fennel fronds
  • 3 tablespoons Pernod or ouzo
  • ½ teaspoon dried red pepper flakes
  • 2 tablespoons fresh lemon juice
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp

Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein. 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 ...

View full recipe at Epicurious


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