Chili-Rubbed Grilled Jumbo Prawns
| Portion size |
|---|
| Serves 4–6 |
Ingredients
• 2 tbsp smoked paprika
• 1 tbsp chili flakes
• 2 tsp dried thyme
• 2 tsp dried oregano
• 1 tsp mustard powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tbsp brown sugar
• 2 tsp kosher salt
• 1 tsp ground black pepper
Directions
1. Combine all ingredients in a bowl and mix well.
2. Pat the prawns dry and toss with 1 tbsp neutral oil.
3. Coat generously with the chili rub.
4. Grill over medium-high heat for 2–3 minutes per side, or until lightly charred and cooked through.
Creole Lime Butter
Ingredients
• 1 cup unsalted butter, softened
• 1 shallot, finely minced
• 2 garlic cloves, finely minced
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• ½ tsp dried oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp Old Bay seasoning
• Zest of 1 lime
• 2 tbsp chopped fresh cilantro
Directions
1. Place all ingredients in a mixing bowl.
2. Mix until evenly combined.
3. Season to taste with salt if needed.
4. Reserve at room temperature until ready to serve.
Citrus Herb Salad
Ingredients
• 4 cups baby arugula
• 1 cucumber, shaved into ribbons
• 2 oranges, segmented
• 4 radishes, thinly sliced
• Fresh cilantro leaves
Lime Vinaigrette
• 2 tbsp fresh lime juice
• 1 tsp honey
• ¼ cup olive oil
• Salt and pepper, to taste
Directions
1. Whisk together lime juice, honey, olive oil, salt, and pepper.
2. Toss arugula, cucumber, oranges, radishes, and cilantro with the vinaigrette just before serving.