Grilled Prawns with Fresh Tomato and Watermelon Salad
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40 minutes
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4
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Nothing captures the essence of an Australian summer quite like grilling seafood on the barbecue. Marinated prawns cook up quickly on the grill. Add a refreshing watermelon, tomato, and herb salad for easy, breezy summer entertaining.
*This recipe originally ran in Australia on HexClad.au.
- Marinate the prawns: Zest the lemon and finely grate it. Cut the lemon into wedges and reserve to squeeze over the prawns after grilling. Stir lemon zest, garlic, and oil together in a bowl. Add prawns; sprinkle with salt and pepper and toss to coat. Cover and chill 15 minutes to 1 hour.
- Meanwhile, make the salad: Cut rind from watermelon and slice into triangle-shaped pieces. Layer watermelon, cucumber, tomato, and onion in a large serving bowl; toss gently to combine without breaking up the watermelon. In a small bowl, whisk together vinegar, oil and honey. Season with salt and pepper. Cover both bowls and chill.
- Grill the prawns: Preheat barbecue, with HexClad Hybrid BBQ Grill Pan on the center of the grate, on high heat for 15 minutes. Reduce heat to medium-high and brush pan with oil. Add prawns in an even layer and cook, turning occasionally, until they have changed color, are lightly charred, and are just cooked through. This will take 6 to 8 minutes for unshelled prawns or 4 to 6 minutes for shelled jumbo shrimp. Transfer to a serving platter and squeeze juice from reserved lemon wedges over top.
- Garnish and serve: Drizzle salad with dressing and top with basil and mint. Serve prawns with salad and additional lemon.
