Grilled Prawns with Curry Aioli
Ingredients
- 1 pound raw prawns (I use 8:1)
Marinade:
- 2 tablespoons melted butter
- 2 tablespoons dry sherry
- 2 cloves garlic (minced)
- 1 teaspoon mild curry powder
Curry Aioli
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons curry powder
- 1 teaspoon Dusseldorf or horseradish mustard
- juice of half lemon
- 1 teaspoon garlic paste
- 1/4 teaspoon mild paprika
- few drops cayenne pepper sauce
- salt and black pepper
Instructions
- Shell shrimp and butterfly, making one small horizontal slit on the underside blue vein, and cutting almost all the may through on the top, flattening out the shrimp meat.
- Marinate shrimp for about 30 minutes while soaking wooden skewers.
- Thread shrimp onto skewers, trimming off excess.
- Mix together curry aioli dip.
- Grill shrimp over hot coals until opaque and cooked through. Serve shrimp hot with cold dip.
Notes
From the kitchen of palatable pastime.com
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