Ingredients
1/2 cup butter
1 cup freshly squeezed orange juicve
2 T sherry
1 tsp grated orange zest
1 tsp cayenne
2 scallions, minced, tops ahd white parts
1 tsp grated ginger
12 giant tiger prawns, shelled and deveined, tails intact
spinach, for servings
1 orange, thinly sliced, for garnish
Preparation
In a saucepan over low heat, combine butter, juice, sherry, zest, cayenne, scallions and ginger, stirring, until butter is completely melted. Cool to room temp. Put prawns in a gallon size resealable plastic bag, and half the orange sauce. Seal the bag and set prawns aside in the fridge to marinate for 1 hour. Reserve remaining sauce. Preheat gas grill to 375F and reheat reserved sauce, keeping warm. Place the shrimp on an oiled grill rack. With a brush, liberally baste the prawns with the sauce, and grill for 2 minutes then turn the prawns over and generously baste again, cooking for another 2 minutes. Most of the prawns will be done at this point anc can be removed from the grill, but continue basting and turning any larger prawns until they are pink and just cooked through. Serve prawns on a warm platter over spinach leaves, with the remaining sauce as a dip for the prawns. Garnish with the orange slices.
