For the sauce:
Olive oil 1 1/4 cups
Yellow bell pepper, peeled, seeded andﬁnely diced 1 grilled
Poblano chilli, peeled, seeded andﬁnely diced 1 grilled
Serrano chilli, peeled, seeded andﬁnely diced, optional 1 grilled
Red pepper ﬂakes 1/4 tsp.
Cloves garlic, ﬁnely chopped 2
Kosher salt 1/4 tsp.
Freshly ground black pepper
Finely chopped fresh cilantro leaves 2 tbsp.
Prawns, in the shell, preferably with heads 24
Olive oil 1 tbsp.
Kosher salt 1 tsp.
Freshly ground black pepper 1 tsp.
Mix together all of the sauce ingredients in a medium bowl, cover, and let sit at room temperature for at least 1 hour and up to 2 hours before serving.
Heat the grill to high.
Toss the prawns with the oil in a bowl and season with the salt and pepper. Grill the prawns for 2 to 3 minutes per side, or until just cooked through. Remove to a platter and immediately spoon the sauce over shrimp with a slotted spoon. Serve hot.
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