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Try SavoraGrilled Chili-Lime Skull Island Prawns
These succulent Skull Island prawns are grilled to perfection and slathered in a vibrant chili-lime butter with a hint of Asian flair. The lemongrass and ginger add a fragrant twist to this simple yet impressive dish. Perfect as an appetizer or a light meal!

Ingredients
- Skull Island Prawns1 lb
- Unsalted Butter1/2 cup
- Lime2
- stalk Lemongrass1
- inch Ginger1
- Bird's Eye Chili1
- Olive Oil2 tablespoons
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
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Learn MoreMethod
Prepare the prawns: Rinse the prawns and pat them dry. Using a sharp knife, butterfly each prawn by slicing along the back, almost all the way through, and gently opening it up.
Make the chili-lime butter: In a small saucepan, melt the butter over low heat. Mince the lemongrass, ginger, and bird's eye chili very finely. Add them to the melted butter and stir well. Squeeze in the juice of one lime, and season with salt and pepper. Keep warm.
Prepare the grill: Preheat your grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.
Grill the prawns: Brush the butterflied prawns with olive oil and season with salt and pepper. Place them on the hot grill, shell-side down. Grill for 2-3 minutes per side, or until the shells turn bright orange and slightly charred, and the meat is opaque and cooked through. Be careful not to overcook them.
Serve: Remove the prawns from the grill and arrange them on a serving platter. Drizzle generously with the remaining chili-lime butter. Garnish with lime wedges and serve immediately.
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