This is a wonderful prawn/shrimp recipe and would make not only a great appetizer but also a great finger party food. This is another recipe I chose to make for the swap I am in this month, the recipe called for 6 large shrimp to make as an appetizer, as medium prawns were on special at the moment I bought half a kilo and served it as an appetizer for us to pick at. I cooked them in a fry pan and found this worked fine, I added all the seasoning for the prawns to a large bowl and then just tossed them thoroughly to cote them all. The seasoning is so good, they could be served as is, I did make the remoulade sauce that went with it and this was really good as well. If you want to see more photos or read more reviews please click here.

The recipe below is listed as a serving for 1, the remoulade sauce makes enough for much more. I just adjusted seasonings for our personal taste and for the amount of prawns I had.

Ingredients

Remoulade Sauce

1/2 Cup mayonnaise
1 Tablespoon stone ground mustard
2 Teaspoons milk
1 1/4 Teaspoons prepared horseradish
1 Teaspoon minced celery
1 Teaspoon minced white onion
1 Teaspoon minced green bell pepper
1/4 Teaspoon minced fresh parsley
1/4 Teaspoon white vinegar
1/4 Teaspoon paprika
1/8 Teaspoon ground black pepper
1/8 Teaspoon ground cayenne pepper
1 Pinch salt

Shrimp seasoning

1/2 Teaspoon salt
1/4 Teaspoon garlic powder
1/4 Teaspoon onion powder
1/4 Teaspoon ground black pepper
1/4 Teaspoon chili powder
1/4 Teaspoon granulated sugar
1/8 Teaspoon cayenne pepper
1 Dash ground allspice
6 Large shrimp, thawed if frozen (I used half a kilo of medium shrimp.)
Fresh lemon juice
1 Tablespoon butter, melted
Minced fresh parsley

Method

1. Preheat your grill to high heat.

2. Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.

3. Prepare the shrimp seasoning by mixing the spices together in a small bowl.

4. Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are “spooning” each other.

5. Squeeze some fresh lemon juice over the cuddling shrimp.

6. Brush melted butter generously over the top of the shrimp.

7. Sprinkle a bit of the seasoning on next. Don’t use a heavy coating of seasoning.

8. Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter of the other side of the shrimp followed by another light sprinkle of seasoning.

9. After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes, or until browned on the other side.

10. Remove the shrimp from the grill and slide them off the skewers onto a plate. Sprinkle with a pinch of fresh parsley. Serve with remoulade sauce.

All photos taken by me unless otherwise stated.