Winter 2005
- 3 pounds jumbo prawns
- 3 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon blackened seafood mix
- ¼ cup olive oil
Dipping Sauce:
- ¾ cup smooth peanut butter
- 1 can coconut milk
- 2 cloves minced garlic
- 1 teaspoon red pepper flakes
Wash, shell and devein the prawns, leaving the tails on. Combine garlic, salt, seafood mix and olive oil in a bowl. Add shrimp, toss and let stand while you make the dipping sauce.
Sauce: Mix together peanut butter, coconut milk, garlic and red pepper flakes and warm over medium heat until combined. Set aside.
Grill shrimp about three minutes each side and serve warm with the sauce on the side.
