Grilled Spot Prawns

4.7(7)

Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.

by The Bon Appétit Test Kitchen·published 2011-05-17

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Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (9)

serves

2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimpshrimp
5 tablespoons extra-virgin olive oil, dividedolive-oil
2 garlic cloves, mincedgarlic
1/2 teaspoon dried crushed red pepper flakesred-pepper-flakes
3 tablespoons Pernod or ouzo
2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswisefennel
Kosher salt and freshly ground black peppersalt-and-pepper
6 cups (lightly packed) baby arugulaarugula
2 tablespoons fresh lemon juicelemon-juice

Instructions (4 steps)

01Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
02Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.

Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.

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