Shelly's Recipe

DILLED & GRILLED PRAWNS

Category: Recipes

24 bamboo skewers
24 large prawns
1/4 cup white Vermouth
1/4 cup olive oil
2 tablespoons fresh parsley, chopped
2 tablespoons green onions, chopped
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 medium clove garlic, minced
1 bay leaf
Freshly ground pepper

Cover bamboo skewers with hot water and soak minimum 30 minutes or more. Peel and devein prawns. Skewer prawns and place in a shallow baking dish. Combine all other ingredients in a small bowl. Pour marinade over prawns, cover and refrigerate at least 1 hour or overnight.

Remove prawns from marinade. Grill 1-2 minutes per side, or until barely opaque throughout. Serve hot or at room temperature. Makes 24 appetizers. Serve with Sauvignon Blanc.