Cajun BBQ Prawns

Ingredients

• 3 tablespoons chopped garlic
• ¼ cup olive oil
• 2 tablespoons seasoning, mix (recipe follows)
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 2 tablespoons soy sauce (use San-J wheat-free tamari to make this gluten-free and wheat-free)
• 2 tablespoons chopped parsley
• 1¼ lbs peeled and deveined 21 – 25 count prawns
• ¾ cup unsalted butter

Seasoning mix

• ¼ cup cayenne
• ¼ cup ground black pepper
• 2 tablespoons salt
• 2 tablespoons crushed red pepper flakes
• 2 tablespoons dried whole thyme
• 2 tablespoons dried rosemary leaves
• 1 teaspoon dry oregano

Directions

1. Mix all the seasoning mix ingredients in a food processor and set aside.
2. Stored in a sealed container, it will keep indefinitely for future use.
3. Blend the garlic, olive oil, 2 tbsp seasoning mix, lemon juice, honey, and soy sauce in a bowl.
4. Add the prawns and the chopped parsley to the mixture and toss well to coat.
5. Refrigerate overnight.
6. Preheat oven to 500°F.
7. Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven.
8. In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
9. At this point the mixture should be bubbling and the prawns will be turning opaque.
10. Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 tbsp increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter.
11. This process should take about 4 to 5 minutes.
12. When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.