The prawns were so good I scoured the internet upon returning home to find a way to prepare them on the grill and I think I found it.
The marinade requires quite a few ingredients but the rest of the preparation is easy. Just be sure to refrigerate shrimp for one hour before grilling.
Ingredients:
1/4 cup dry white wine
2 tablespoon Fresh lemon juice
1 tbsp olive oil
1 tbsp chopped chives
2 tsp chopped fresh rosemary or 1 tsp dried rosemary
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried crushed thyme
1 teaspoon dijon mustard
1 tsp minced garlic
¼ teaspoon Tabasco pepper sauce
1 pinch salt
1 pinch black pepper
1 ½ lb large shrimp
Directions:
In a large bowl, combine all the marinade ingredients.
Peel and de-vein the shrimp, leaving the tails on. Place the shrimp in the marinade, cover the bowl, and refrigerate the shrimp for at least 1 hour.
Start the grill. When the grill is hot, place the shrimp on a mesh grate that has been sprayed or brushed with the vegetable oil (or thread the shrimp on skewers), and grill the shrimp for about 3 minutes on each side.
