with garlic-cilantro butter
Yield: 20 appetizers
Prep Time: 20 minutes, marinate 1 hour
Cook Time: 10-12 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Dry Riesling, Cold Creek Vineyard Riesling
20 prawns, deveined
2 cups coarsely chopped, loosely packed fresh cilantro
4-6 jalapeno chiles, deveined, seeded & coarsely chopped
½ cup coarsely chopped onion
3 garlic cloves, coarsely chopped
¼ cup fresh orange juice
¼ cup fresh lime juice
¼ cup olive oil
2 Tbsp tequila
1 tsp salt
½ tsp sugar
½ tsp ground cumin
½ tsp freshly ground pepper
Garlic-cilantro butter, recipe follows
Juice of 1 lime
Skewer prawns on bamboo skewers and arrange in a baking dish.
Place cilantro, chiles, onion and garlic into a food processor; pulse until finely chopped. Add orange juice through pepper and process until combined. Pour marinade over prawns and let set 30 to 60 minutes.
Grill prawns until cooked through, basting with cilantro butter. Squeeze fresh lime over prawns & serve.
6 Tbsp unsalted butter
2 garlic cloves, chopped
3 Tbsp chopped fresh cilantro
Melt butter in a small saucepan over medium heat. Add garlic and cilantro; cook 2 minutes, until garlic begins to soften, stirring occasionally. Set aside.
