Grilled Prawns Recipe

Grilled Prawns with Basil & Prosciutto, Pickled Melon, Garlic Dijon Vinaigrette

1. 1

   Pickled melon

   In a bowl, combine white wine vinegar (0.5 cup), water (0.5 cup), sugar (2 tbsp), and kosher salt (0.5 tsp). Stir until sugar and salt dissolve. Add cantaloupe/honeydew melon cubes (2 cups) and refrigerate 20–30 minutes to pickle. Drain well before serving.

2. 2

   Garlic Dijon vinaigrette

   In a small bowl, whisk minced garlic (2 cloves), Dijon mustard (2 tbsp), lemon juice (1 tbsp), honey (1 tsp), salt (0.25 tsp), and black pepper (0.25 tsp). Slowly whisk in olive oil (0.25 cup) for 1–2 minutes until the mixture emulsifies. Set aside.

3. 3

   Wrap prawns

   Rinse prawns and pat dry. Cut each prosciutto slice in half lengthwise. Place a basil leaf on the end of each half-slice, then wrap a prawn with the prosciutto and basil, securing with a toothpick if needed. Brush each wrapped prawn lightly with olive oil (2 tbsp total) to help grill.

4. 4

   Grill preparation

   Preheat grill to medium-high heat. Thread 3 wrapped prawns onto each skewer (or arrange loose on the grill). Brush lightly with remaining olive oil if needed.

5. 5

   Grill prawns

   Grill the prawn bundles for about 2–3 minutes per side, until the prosciutto is crisp at the edges and the prawns are opaque. Remove from grill and let rest for 2 minutes.

6. 6

   Serve

   Drain pickled melon if not already, and arrange as a bed on plates. Drizzle garlic Dijon vinaigrette over the melon and prawns, garnish with extra basil if desired, and serve immediately.