Wild-caught in the chilly waters of the Northern Pacific off the coast of British Columbia, extra large Spot Prawns have a delicious sweet flavor. This recipe is courtesy of our farm chef, Jamie Burgess.
2-3 servings
Ingredients:
- 2 lbs. Spot Prawns
- 1/4 cup butter, melted
- 1 small shallot, minced
- 2 cloves garlic, minced
- 3 tbsp parsley, minced
- Juice of 1 lemon
Preparation:
Completely thaw spot prawns in your fridge. Fire up your grill (alternatively, you could cook under your broiler).
In a small bowl, melt butter. Then mix in shallot, garlic, parsley, and lemon. Brush prawns with herb butter mixture and place on the grill. Grill for about a minute, turn over and brush again with herb butter, and grill for a minute longer.
Remove from grill and top with a little bit of chopped parsley and squeeze of lemon juice. Enjoy!