shrimp with orange flavor

Here's a zesty way to broil or grill giant Tiger prawn (the kind that look like small lobster tails). You can also use this recipe for large, butterflied shrimp (of the 20-30 count variety). The marinade is used as a baste and gives the prawn a delightfully fruity flavor.

Makes 4 servings

1 Cup Orange juice, fresh or from concentrate
2 Tbs Rice wine
1 tsp Orange Zest, grated
2 Green onions, sliced thin
1 tsp Ginger root, grated
1/4 c Butter

12 Giant Tiger prawns, butterflied w/shells sliced opened

Soak a dozen long wooden skewers in water for 30 minutes.

Combine the marinade ingredients together in a saucepan. Cook over medium heat, stirring, until butter has completely melted. Reduce heat but keep marinade warm.

Slice each prawn lengthwise along the bottom, then split and spread each in a 'butterfly' fashion. Thread pairs of bamboo skewers through servings of three prawn (so you will have a total of four servings).

If broiling the prawn in an oven, place the skewered prawn shell-side down onto a rimmed cookie sheet. Drizzle 1 Tbs of marinade over each prawn. Place under pre-heated broiler for 2 minutes. Remove, and drizzle more marinade over each prawn. Broil for another 2 minutes. Do not overcook. Remove prawns from oven. and serve immediately, using any remaining marinade as a dipping sauce.

If grilling the prawn, first position prawn flesh-side down on an oiled grill -- about 4 inches above the coals. Baste the skewers liberally with the marinade; grill for 1 - 2 minutes. Turn the skewers over (shell-side down) and baste again, grilling the prawn for another 2 - 3 minutes until the flesh is pink and completely opaque. Remove from grill and serve immediately. using any remaining marinade as a dipping sauce.