The Teen had 7 friends over to the beach last weekend, a reunion of sorts, as they are now in several different high schools… For lunch one day, we had a version of “surf and turf” that classic pairing of lobster and steak. We did a lower cost, but still delicious offering of barbecued chicken and grilled prawns with garlic butter and dayap. And despite the many posts on this blog talking about doing things from scratch, I have to admit we did the shortcut version for the barbecued chicken, relying on a bottled barbecue sauce to brush on the chicken after it was half cooked… It turned out pretty tasty despite the shortcut. :)
For the prawns, I placed two tablespoons of butter in a small saucepan, and sauteed some 6-8 cloves of finely chopped garlic for some 3-4 minutes and let this cool. I don’t like the taste or raw or undercooked garlic in a quickly barbecued shrimp, so this step ensures that the garlic has mellowed out. When this mixture is cool (you can speed it along by placing the saucepan over some ice from a cooler or freezer), mix in say a cup more of softened butter, salt, pepper, chopped parsley and some freshly squeezed dayap juice. Add more spices or seasoning if you desire.
Liberally stuff the insides of the skewered prawns with the mixture (this made enough for 18 large prawns or 1.5 kilos worth) and leave some extra to brush on the cooked prawns. Do NOT overcook the prawns on the barbecue, a frequent mistake. Arrange prawns on a large platter with slices of dayap on the side. Almost always a hit (these were wiped out instantly) and so easy to do. :)