Grilled Prawns with Plantain

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: Allow the grill to reach proper temperature for about 10 minutes before cooking.

2. 2

   Pat the prawns dry with paper towels and toss with 1 tablespoon of olive oil, sea salt, black pepper, chili flakes, and paprika in a bowl.

   Tip: Dry prawns will develop better color and texture on the grill.

3. 3

   Brush both sides of the plantain slices with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.

   Tip: Thinner slices will cook faster and become crispier than thicker ones.

4. 4

   Place the plantain slices on the grill first, as they require about 4-5 minutes per side to become golden and caramelized. Set aside on a warm plate once cooked.

   Tip: Don't move the plantains frequently; let them develop a nice char for enhanced flavor.

5. 5

   Grill the seasoned prawns for 2-3 minutes per side until they turn opaque and slightly charred, working in batches if necessary to avoid overcrowding.

   Tip: Prawns cook quickly; overcooked prawns become tough and rubbery.

6. 6

   While the prawns finish cooking, melt 4 tablespoons of butter in a small saucepan over medium heat and add the minced garlic, stirring constantly for about 1 minute until fragrant.

   Tip: Watch the garlic carefully to prevent it from browning too much.

7. 7

   Remove the garlic butter from heat and stir in the fresh lime juice and chopped cilantro, mixing well to combine.

   Tip: Adding lime juice off heat prevents the cilantro from darkening.

8. 8

   Arrange the grilled plantain slices on serving plates and top with the hot prawns, then generously drizzle the garlic-cilantro butter over everything.

   Tip: Serve immediately while everything is still warm for the best flavor and texture.