Serves 8 servings
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

Spot Prawns & Marinade

2 pounds large Alaska Spot Prawns

1/2 cup IPA beer

2 tablespoons whole-grain mustard

1/4 cup minced garlic

1/4 cup freshly squeezed grapefruit juice

1/4 cup vegetable oil

2 teaspoons minced grapefruit zest

1/2 teaspoon red chili flakes

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Kosher salt

Cracked black pepper

1-inch chive pieces

 

Citrus Relish

1 large ruby red grapefruit

1 navel orange

1 tablespoon lemon juice

2 tablespoons olive oil

2 tablespoons finely minced shallot

2 tablespoons thinly sliced chives

1/4 teaspoon kosher salt

Directions

Marinate prawns: Peel the shrimp leaving the tail on. Skewer each prawn on a small wooden cocktail fork, curling into a circle. Place in a pan and refrigerate.

In a bowl whisk together ale, mustard, garlic, grapefruit juice, vegetable oil, grapefruit zest, and chili. Pour over shrimp. Cover and refrigerate. Marinate for a minimum of 12 hours or up to 1 day.

Relish: Supreme the grapefruit and orange, catching juices in a bowl. Coarsely chop supremes and add to bowl. Mix in lemon juice, olive oil, shallot, chives, and salt.

To cook and serve: Preheat grill to medium-high. Oil grill and season prawns to taste with kosher salt and cracked black pepper. Cook prawns for 1 to 2 minutes per side or until cooked through. To serve, top each prawn with some of the relish. Garnish with chives.

 

IPA Grapefruit Twist

Makes 1 drink

1 ounce silver rum

1/2 ounce Honey Ginger Syrup (recipe follows)

2 ounces freshly squeezed grapefruit juice

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2 to 3 ounces IPA

Garnish: candied ginger on a pick, and thin slice of grapefruit

Measure rum, syrup, and juice into a mixing glass. Fill with ice, cap, and shake. Pour drink into a large glass, adding more ice if needed. Top with IPA. Garnish with candied ginger and grapefruit.

 

Honey Ginger Syrup

Makes about 1 1/4 cups (10 ounces)

1 tablespoon minced fresh ginger

3/4 cup honey

3/4 cup water

Combine ingredients in a small saucepan. On medium-high heat, bring liquid to a boil while stirring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and cool. Store refrigerated for up to 2 weeks.