Ingredients:
1 lb tiger prawn or jumbo shrimp
3 tablespoons honey Sriracha butter, at room temperature
1 tablespoon chopped cilantro leaves
Lime wedges, for serving
Method:
Clean, peel and devein the shrimp, leave the tail on. Rinse with cold water, drained and pat dry with paper towels.
In a bowl, combine the shrimp and the honey Sriracha butter together. Make sure the shrimp is generously coated with the butter.
Heat up a grill on medium heat. Grill the shrimp on both sides, until the tail is slightly charred, about 6-8 minutes. Serve immediately with some lime wedges.
Cook’s Note
Click here for the recipe of Honey Sriracha Butter.
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