A flavorful combination of fresh prawns, zesty limes, creamy butter, spicy chili sauce and sweet Thai basil makes this mouthwatering meal delicious. Serves 4.
Ingredients
Sweet Chili Sauce
1 c heavy cream
1 c Thai sweet chili sauce
1 t garlic, minced
1 t salt
1 t or more Sriracha (to taste)
Prawns
1 1/2 lb lg prawns, peeled and deveined (16-20 count)
5 lg limes, 1 juiced, 4 cut into wedges
8, 8” bamboo skewers, soaked in water
Pasta
1 lb linguine pasta
1 ea red and yellow bell pepper, thinly julienned
1 bunch green onions, sliced thinly at an angle
1/4 c Thai basil leaves, loosely packed and torn, plus more for garnish
Lime Butter and Corn
1 c unsalted butter, melted
1 lg lime, zested
2 t garlic
2 t salt
2 ears corn, cut in half
Steps
In a small saucepan, simmer cream, chili sauce, garlic, salt and Sriracha until slightly thickened. Keep warm. Pre-heat grill to med-high. Place prawns and lime juice in a bowl, toss and allow to rest 10 min. With each skewer, thread two shrimp, a piece of lime, then two more shrimp and finish with lime.
Meanwhile, bring a large pot of salted water to a boil for the pasta. Add pasta to boiling water and cook “al dente,” about 10-11 min. Drain the pasta well, place into a large bowl, add peppers, green onion, basil and warm chili sauce. Toss to mix combine.
Mix melted butter, lime zest, garlic and salt, and brush onto prawn skewers and corn. Place corn on the grill and cook until charred and softened. Grill prawn skewers for 2 min on each side, brushing with lime butter.
To assemble, plate a serving of pasta, top with two grilled shrimp skewers and serve with corn on the cob. Garnish with lime and basil and more sauce, as desired.
