Yield: 4 servings.
32 Ocean Garden 16/20 prawns, peeled and deveined (tail attached)
8 12” bamboo skewers, soaked in 2 cups water and 1 cup olive oil (this stops skewers from burning and makes it easier to slide prawns from stick)
2 Meyer lemons, squeezed
2 cups white wine
2 cups olive oil
6 garlic cloves, finely diced
1/2 bunch fresh tarragon
6 large leaves fresh basil pinch of red pepper flakes as needed, salt and pepper
* * *
1 cup prepared honey BBQ sauce
1 oz. fresh-cut garlic
4 oz. salted butter for serving, 2 Meyer lemons cut in half
Place 9 prawns on cutting board in a vertical row so that they are level. Puncture each prawn with 2 skewers, one close to the head and one close to the tail.
Mix marinade ingredients together and marinated well-covered prawns for 4 hours in refrigerator.
Heat 1 cup honey BBQ sauce; add 1 oz. fresh cut garlic and salted butter. Stir to incorporate.
Cut Meyer lemons in half and place on serving plate (rind up) while placing the skewers directly into the middle of the lemon so as to stand upright. Serve with BBQ sauce.
Recipe Provided By: Executive chef Bill Ranniger, Duke's Chowder House, Seattle.
Photo Credit: Mexican Shrimp