At a glance
4 to 6
12 giant tiger prawns, shelled and de-veined (tails intact)
1/2 cup butter
1 cup freshly-squeezed orange juice
2 tablespoons sherry
1 teaspoon grated orange zest
2 minced green onions (tops and white parts)
1 teaspoon freshly grated ginger root
1 orange, thinly sliced for garnish
Combine butter, juice, sherry, zest, onions, and ginger in a saucepan and cook over medium to low heat, stirring until butter is completely melted. Cool to room temperature.
Put prawns in a one-gallon sealable plastic bag and add half of the orange sauce, seal the bag and set prawns aside to marinate for 1 hour. Cover remainder of sauce and keep warm.
Preheat charcoal or gas barbecue to 375˚F.
Place the shrimp on an oiled grill rack about four inches above the coals or gas flame. With a brush, liberally baste the prawns with the sauce and grill for two minutes, then turn the prawns over and generously baste again, cooking for another two minutes. Most of them will be done at this point, but continue basting and turning any larger prawns until they are pink and just cooked through.
Remove the prawns from the heat immediately, as they will get tough if overcooked.
Serve prawns on a warm platter over spinach leaves, with the remaining sauce as a dip for the prawns. Garnish with thin orange slices.
Serves 4 to 6