Title: Aussie Shrimp on the Barbie with Orange Ginger
Categories: Entree Shell Australian Bbq
Yield: 6 Servings
| 12 | | Giant Prawns, shelled and deveined (heads and tails intact) |
| 1/4 | c | Butter |
| 1 | c | Orange juice (freshly squeezed) |
| 2 | tb | Sherry |
| 1 | ts | Orange Zest (grated) |
| 2 | | Green onions, tops and white (minced) |
| 1 | ts | Ginger root (freshly grated) |
Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers
through prawns, lengthwise, from head to tail with only 1 to a skewer.
Combine all ingredients in saucepan and cook over medium to low heat,
stirring, until butter is completely melted. Dip skewered prawns in the
orange sauce and position on oiled grill rack about 4 inches above the
coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn
over and baste again, cooking for another 2 minutes. Smaller prawn will be
done at this point, but continue basting and turning larger prawn until
they are pink and cooked through. Remove from heat immediately when done,
as they will get tough of overcooked. Use any remaining sauce for a dip for
the prawns.
From: The Register Guard, by Edythe Preet, a LA free lance writer.