Grilled Spot Prawns

Name: Grilled Spot Prawns
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 peppert; 6 cups (lightly packed) baby arugula; 2 tablespoons fresh lemon juice

www.bonappetit.com

Your recipes

Servings: 4

Cost: $14.31 /serving

Author : The Bon Appétit Test Kitchen

shrimp easy side

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp5 tablespoons extra-virgin olive oil, divided2 garlic cloves, minced1/2 teaspoon dried crushed red pepper flakes3 tablespoons Pernod or ouzo2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswiseKosher salt and freshly ground black peppert6 cups (lightly packed) baby arugula2 tablespoons fresh lemon juice

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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; sauté until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 Tbsp. 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.