Pancetta wrapped garlic and chilli prawns and a gorgeous sunrise
Something has changed lately. I have, for as long as I can remember, found it hard to get up in the morning. It might be the change, the fresh air or anything really but I keep waking up early. The other day I woke up at 6.02 am and it was impossible to get back to sleep, my body told me it was time to get up. A neighbor said we should go to the beach and watch the sunrise one morning and me being awake I woke everyone up and we went to the beach for a fresh morning walk.
The sun was rising at 6.34 am and I was ready with my camera. It was absolutely gorgeous.
It was a great start to the day and it was so beautiful it made me smile.
Later that day I was passing by the fishmonger and I bought some king prawns for a snack. I had some thinly cut pancetta that I decided to use with the prawns.
Pancetta wrapped garlic and chilli prawns
preparation time 10 minutes
cooking time 2-4 minutes
set the oven to grill
- 10 raw king prawns
- zest of 1/2 lime
- 1/4 chipotle chilli
- a pinch of seasalt
- 1-2 garlic cloves
- 1 tsp oil
- 10 coriander leafs
Peel the king prawns, remove the head but keep some shell at the end of the prawn to make it easier to eat. Cut along the top of the back and remove the intestine.
In a bowl, zest the lime, chop the chilli fine. Peel the garlic clove and cut it fine. Mix with salt and the oil and “stuff” the king prawn.
Place on a rash of pancetta with a coriander leaf and roll it up.
Place all the pancetta wrapped prawns in an oven prof dish.
Place the prawns under the grill, just long enough for the prawn to cook through, watch them so that they do not over cook.
The chipotle chilli gave the prawns a nice kick and the lime acidity and I love the combination of garlic and any seafood. Next time I will do what I originally planned, place them on the barbecue.
I am taking this to food blogger Angie’s party Fiesta Friday, all about sharing, inspiring and being inspired!