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Bon Appétit

Grilled Spot Prawns

By The Bon Appétit Test Kitchen

4.7

(7)

Image may contain Dish Food Meal Plant Produce Animal and Sea Life
Grilled Spot PrawnsMarcus Nilsson

Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper flakes
3 tablespoons Pernod or ouzo
2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
Kosher salt and freshly ground black pepper
6 cups (lightly packed) baby arugula
2 tablespoons fresh lemon juice

Preparation

  1. Step 1

    Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.

    Step 2

    Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.

    Step 3

    Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.

    Step 4

    Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.

TagsShrimpShellfishSeafoodStarterMainDinnerNut FreeGluten FreeDairy FreeGrillingBon Appétit

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