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Butterfly Chili Lime Prawn Spedini with Raspberry Dipping Sauce
Butterfly Chili Lime Prawn Spedini with Raspberry Dipping Sauce
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
280 minutes
Citrus and spice infused butterflied prawns for a flavorful twist.
Ingredients:
  • 2 large limes, juiced
  • 2 tablespoons chili oil
  • 1 teaspoon sea salt
  • 20 peeled and deveined jumbo shrimp, tails still attached
  • 20 wooden skewers
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons white sugar
  • 4 ounces fresh raspberries
  • 1 jalapeno pepper, seeded and minced
Instructions:
  • Combine lime juice, chili oil, and sea salt in a mixing bowl, stirring until salt dissolves. Make a deep cut along the back vein of the shrimp without fully separating the halves. Coat the shrimp with the marinade, then refrigerate for 4 hours. Soak wooden skewers in water for 30 minutes.
  • Create a raspberry dipping sauce by simmering raspberry vinegar, sugar, and raspberries in a saucepan over medium heat until the raspberries break down into a sauce. Strain the mixture, discard excess liquid, transfer the pulp to a bowl, and mix in minced jalapeno peppers for a flavorful finish.
  • Preheat your oven's broiler and position the oven rack 6 inches below the heat source.
  • Remove the shrimp from the marinade and slide one onto each skewer, making sure the tails are pointing upwards like lollipops. Arrange the skewers on a broiler pan.
  • Bake in the preheated oven until the shrimp turn pink and slightly toasted, approximately 2 1/2 minutes on each side. Serve alongside the raspberry dipping sauce.

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