Butterflied Grilled Prawns with Chimichurri-Style Red Sauce

Name: Butterflied Grilled Prawns with Chimichurri-Style Red Sauce
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 12 prawns; 1 teaspoon paprika; 1 teaspoon chili powder; sea salt; freshly ground black pepper; red pepper flakes; olive oil; 1 can Petite Diced Tomatoes; 1/4 cup fresh parsley; 2 garlic cloves; saffron threads; 1 lemon

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Serves:

4 people

Prep Time:

20 minutes

Cook Time:

12 minutes

These grilled prawns with a chimichurri-style red sauce will be your new favorite appetizer this summer! Butterflying shrimp allows for maximum surface area on the grill, which means a better char and tons of flavor. I opted for Tuttorosso Petite Diced Tomatoes, herbs and spices for the sauce, which created the perfect bright and fresh topping! @bon_abbetit @thefeedfeed

Ingredients

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12 prawns, large (16-20 per lb)
1 teaspoon paprika
1 teaspoon chili powder
sea salt, to taste
freshly ground black pepper, to taste
red pepper flakes, to taste
olive oil, drizzle over prawns and red sauce
1 can Tuttorosso® Petite Diced Tomatoes
1/4 cup fresh parsley, chopped
2 garlic cloves, minced
saffron threads, to taste (optional)
1 lemon

Instructions

Prepare the Prawns

Begin by placing the prawns in a bowl of ice water giving them a thorough rinse. Holding each prawn in your non-dominant hand, carefully use a paring knife to slice down the center of the shell, ensuring not to cut all the way through. Continue to cut down to the tail of the prawn. Once cut, flatten the prawn gently. Remove any remaining debris from the prawns and repeat the process with the remaining ones.
Preheat your grill to 350°F and season the prawns on both sides with the paprika, chili powder, sea salt, black pepper and red pepper flakes, to taste. Drizzle with olive oil. Keep the seasoned prawns in a cool area while you prepare the sauce.

Make the Red Sauce

In a bowl, combine the Tuttorosso Petite Diced Tomatoes, chopped fresh parsley, garlic cloves. Season to taste with sea salt, red pepper flakes and saffron, if using. Drizzle with olive oil and mix together well.
Slice the lemon in half. Place the prawns on the grill along with the lemon, cut side down on the grill. Grill the prawns for 2-3 minutes on each side or until they are charred. Halfway through cooking, squeeze the grilled lemon over the prawns.
Once fully cooked, transfer the prawns to a large plate and top them with the prepared red sauce. The prawns should easily come out of their shells. Serve the dish with additional lemon wedges and chopped parsley on the side.

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Butterflied Grilled Prawns with Chimichurri-Style Red Sauce

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