▢ 3/4 lb jumbo prawns ▢ 1/2 cup bourbon--(I only used about 1 TBS) ▢ 1/4 cup lemon juice (skipped) ▢ 2 tbsp Jamaican Jerk seasoning (I based my blend on the Food and Wine mixture for chicken) ▢ 1 tbsp fresh parsley chopped ▢ 1 tbsp olive oil ▢ 2 tbsp unsalted butter (I used grapeseed oil)
(I also sauted 3/4ths of a bag of slaw mix and added the shrimp to that; put it over a mashed sweet potato) Instructions
Devein the shrimp if necessary and remove the shells but leave the tails on. In a medium size bowl add the bourbon, lemon juice, jerk seasoning and whisk well. Add the prawns to the bowl and toss them around making sure all the prawns are covered in the marinade. Refrigerate for 5 minutes. (I marinated for a few hours) Add the oil and butter to a skillet and melt the butter over medium-high heat. Add the prawns to the skillet, reserve leftover marinade. Cook for 2 or 3 min until the prawns turn pink, then flip over. Pour about 1/4 cup of the leftover marinade over the prawns and cook for another 3 minutes and they are cooked through. You’ll notice the sauce will reduce almost right away caramelizing the prawns a bit. Remove shrimp from the skillet. Garnish the prawns with parsley and serve while still warm.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'