Barbecue Prawns with Cucumber Relish

While prawns are similar in appearance to shrimp, but they are actually an entirely different species with a unique flavor profile. These fresh-water crustaceans are generally larger and sweeter than shrimp – if you’re lucky enough to find them at your local fishmonger, coax out their delicious natural flavor with this Vietnamese-inspired recipe finished with a summery, spicy cucumber relish. Basting the prawns with coconut cream while cooking in a grill basket results in a caramelized, charbroiled flavor that delectably complements the meaty shellfish.

Cucumber Relish

4 tablespoons agave or light honey

1/2 cup warm water

1 tablespoon fish sauce

Juice of 3 limes

Zest of 1 lime

1 clove garlic, minced

1 teaspoon ground white peppercorns

1/2 teaspoon sea salt

1/2 cup cilantro, chopped

3 long green chiles, like Anaheim or Poblano, seeded and diced

2 red jalapeno peppers, seeded and diced

1 English cucumber, peeled and diced

Barbecue Prawns

12 king prawns or colossal shrimp, shell-on, and deveined

3 tablespoons fish sauce

3 tablespoons extra-virgin olive oil

3 tablespoons coconut cream

Steamed rice

Cilantro leaves

For the relish:

Place the agave, water, fish sauce, lime juice, lime zest, garlic, white pepper and salt in a medium mixing bowl and whisk to combine. Add cilantro, chiles, jalapenos and cucumber and stir to combine. Set aside.

For the prawns:

Preheat grill to 500 degrees Fahrenheit, or high heat setting.

Lay prawns on a sheet pan or plate and drizzle with fish sauce. Set aside to marinate for about 10 minutes.

Meanwhile, place the Alpine Outdoor Collection Square Grill Basket on the grill grates to preheat for 5 minutes. Brush each prawn with a little olive oil. Grill the prawns in the hot grill basket for about 4 minutes, basting with coconut cream. Flip and cook until no longer translucent, about 1 minute longer.

Serve prawns over steamed rice and top with the cilantro relish. Garnish with additional cilantro leaves for serving.