A regional delicacy, find live spot prawns in season February to September at Tuna Harbor Dockside Market or Catalina Offshore Products. Make them even sweeter by basting them with saffron, garlic, and butter.
Ingredients
- 1/3 cup salted butter
- Pinch (about 20 threads) saffron
- 2 cloves garlic, minced
- 1 pint cherry tomatoes
- 8 shell-on spot prawns
- 2 tablespoons extra-virgin olive oil
- 1 lemon, fresh or preserved, cut into wedges for serving
Instructions
Heat grill to high heat.
In a heat-proof bowl in the microwave or in a small saucepan on the stove, heat the butter until melted but not boiling. Add saffron threads and garlic to the butter and let steep for 10 minutes to fully extract the flavors.
Prepare skewers starting with 2 or 3 cherry tomatoes, followed by one prawn (insert tip at the head and push through the tail) and a few more cherry tomatoes.
Brush lightly with olive oil and place on grill. Grill for 3 minutes until lightly charred, flip, and baste with saffron-garlic butter. Grill an additional 3 minutes until just done and baste with additional butter.
Remove and transfer to a serving platter, drizzle with additional saffron-garlic butter, and garnish with lemon wedges.
