GRILLED SPOT PRAWNS

By BobD

Ingredients

• Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.
• 2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
• 5 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper flakes
• 3 tablespoons Pernod or ouzo
• 2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
• Kosher salt and freshly ground black pepper
• 6 cups (lightly packed) baby arugula
• 2 tablespoons fresh lemon juice

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.

Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.

Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.

Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.