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Salt and Pepper Prawns




Source of Recipe


seattletimes.com


List of Ingredients




Pepper Garlic Butter:

- 8 tablespoons (1 stick) salted butter, softened
- 1½ teaspoons very finely minced garlic
- 1 teaspoon freshly ground black pepper
- 16 to 20 large (8-12 per pound) prawns, in the shell (EZ peels are ideal)
- Fleur de sel



Recipe



1. Prepare Pepper Garlic Butter by combining softened butter, garlic and pepper until evenly mixed. Store, tightly covered and refrigerated, for up to 1 week, or freeze for 3 months. (The recipe makes about ½ cup. Soften to room temperature before using.)

2. Preheat oven to 475 degrees. Split each prawn lengthwise down the middle of the back, but do not cut all the way through. Devein the shrimp, and open them almost flat to "butterfly" them. Smear the inside of each prawn with about 1 teaspoon Pepper Garlic Butter, and place shrimp, 1 inch apart, on a rimmed baking sheet.

3. Roast in preheated oven for about 6 minutes or until just done. (Do not overcook. The shrimp will continue to cook slightly after removal from oven.) Sprinkle fleur de sel over prawns, and serve immediately with any remaining Pepper Garlic Butter if desired.