Name: Grilled Butterflied Prawns with Sriracha-Lemongrass Butter
Cook time: 30 MIN
Total time: 40 MIN
Yield: Makes 4 servings
Ingredients: 16 prawns or jumbo shrimp (size U-15) in the shells, preferably with heads on; 8 tablespoons unsalted butter (1 stick), softened; 1 tablespoon sriracha; 2 tablespoons minced lemongrass (inner bulb only, from 2 stalks); 1 tablespoon minced garlic; 1 teaspoon minced ginger; 1 teaspoon minced Serrano chile; 1 teaspoon ground turmeric; 1 teaspoon fish sauce; 1 tablespoon lime juice, plus wedges for garnish; Pinch of salt; Canola oil for brushing; Grilled naan, lime wedges and cilantro for serving

Grilled butterflied prawns in a white dish next to a bowl of limes.

Grilled Butterflied Prawns with Sriracha-Lemongrass ButterTara Donne

These shrimp are so big and sweet you'd never know they weren't lobster. Hinged grill baskets make turning them super easy.

Recipe notes

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