- 2 shallots, peeled, roughly chopped
- 1 tbsp grated fresh ginger
- 5 cloves garlic, roughly chopped
- ¾ cup low sodium soy sauce OR coconut aminos if eating gluten free or Paleo
- ½ cup lime juice
- 1 tbsp lime zest
- 2 tbsp brown sugar
- ¼ cup scallions
- ¼ cup peanut oil
- ½ teaspoon black pepper or to taste
Combine the first 6 ingredients (shallots, ginger, soy, lime juice and sugar) in a blender and liquefy until all ingredients are mixed up. Next, add the oil and green onion and blend again until uniformly mixed. Add black pepper to your liking.
Next, devein and butterfly these large prawns so they will grill evenly being careful to remove the waste vein. (When purchasing shrimp, it’s a bonus if you can find them deveined already and there is no need to butterfly) You will grill these prawns much like lobster in that they will need to be butterflied on both sides to grill evenly.
Marinate the prawns or shrimp for 30 minutes at room temp.
Next, prepare your grill for medium high direct heat (about 350-375 degrees). Make sure to oil your grill grates so the prawns will not stick! Grill the prawns about 6-8 minutes per side or until they begin to form nice charm marks. Use your thermapen to ensure your prawns have reached an internal temp of 145 degrees and pull them off.
I paired these with Asian Slaw and Coconut Rice, both of which I made beforehand so I could spend more time with my dinner guests when they came over. Plus, slaw is always better when it has time to marinate.