Barbecue Shrimp Recipe
Wood fired prawns, meunière butter, queso fresco, corn succotash.
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Ingredients
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Shrimp
Meunière Butter
Corn Succotash
Garnish
Method
Prepare the Shrimp
Marinate the Prawns
In a large bowl, combine the olive oil, minced garlic, paprika, cayenne pepper, lemon juice, salt, and black pepper. Add the large prawns and toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes.
Make the Meunière Butter
Combine Ingredients
In a medium bowl, mix the softened butter, chopped parsley, lemon zest, and chopped capers until well combined. Set aside.
Prepare the Corn Succotash
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then add the diced red bell pepper and zucchini, cooking for another 3-4 minutes.
Add Corn
Stir in the corn kernels and season with salt and black pepper. Cook for an additional 5 minutes, stirring occasionally until the corn is tender.
Serve the Dish
Plate the Dish
On a serving plate, create a bed of corn succotash. Place the grilled prawns on top and generously dollop the meunière butter over the prawns. Sprinkle with crumbled queso fresco and garnish with fresh parsley.