Grilled Prawns with Habanero-Toasted Garlic Vinaigrette
Grilled Prawns with Habanero-Toasted Garlic Vinaigrette requires roughly 20 minutes from start to finish. One serving contains 144 calories, 6g of protein, and 11g of fat. This gluten free, dairy free, and pescatarian recipe serves 4. A mixture of to, canolan oil, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for The Fourth Of July.
Heat the grill to high or heat a grill pan over high heat.
Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through.
Remove from the grill and immediately drizzle with the vinaigrette.
Serve 5 prawns per person and garnish with thyme sprigs.
Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides.
Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Ziobaffa Organic Pinot GrigioZiobaffa Organic Pinot Grigio has fresh rich aromas of apples and pears with hints of citrus that fade into a floral bouquet and on the palate it is bright and fresh with wonderful fruit flavors.ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif. Blend: 100% Pinot Grigio