Grilled Prawns ⑥ Recipe

SET SAIL

1. 1

   Pickled melon prep

   In a small bowl, whisk together white wine vinegar (1 tbsp), granulated sugar (1 tbsp), and salt (0.25 tsp) until dissolved. Add cantaloupe cubes (2 cups) and toss to coat. Let stand in the fridge for 30 minutes to 1 hour to lightly pickle while you prep other components.

2. 2

   Garlic Dijon vinaigrette

   In a bowl, whisk minced garlic (2 cloves) with Dijon mustard (1.5 tsp) and white wine vinegar (1 tbsp). Slowly drizzle in extra virgin olive oil (6 tbsp) while whisking to emulsify. Add fresh lemon juice (1 tbsp). Season with salt (0.25 tsp) and black pepper (0.25 tsp). Optional: whisk in honey (1 tsp) for a touch of sweetness. Set aside.

3. 3

   Wrap prawns with basil and prosciutto

   Pat dry 16 large prawns. Layer a fresh basil leaf on each prawn, then wrap with a slice of prosciutto. Secure each wrap with a toothpick. If basil leaves are large, trim to fit. Lightly season the wrapped prawns with a pinch of salt and pepper from the amounts above.

4. 4

   Preheat grill and prepare

   Preheat grill to medium-high heat (about 400-425°F / 200-220°C). Lightly oil grates or brush prawns with a little olive oil to prevent sticking.

5. 5

   Grill wrapped prawns

   Place wrapped prawns on the grill. Cook 2-3 minutes per side, turning once, until the prosciutto is crisp and prawns are opaque pink. Remove from heat and brush with a bit of vinaigrette for gloss.

6. 6

   Plate and finish

   Arrange pickled melon on serving plates. Nestle the grilled prawns among the melon, removing toothpicks as needed. Drizzle garlic Dijon vinaigrette over the prawns and melon. Garnish with additional basil leaves if desired and serve immediately.