Grilled Prawns and Portabello Mushrooms
This is one of my favorite quick and tasty summer treats it is easy and a perfect selection for a summer out door dinner.
3lbs Jumbo Prawns
2 lbs Portabello Mushrooms
Tequila Lime Marinade (available off the shelf on most stores)
1/2 Lime
1/4 oz gold tequila
Extra virgin Olive Oil
10 bamboo skewers
Clean and rinse the Prawns and mushrooms. Set aside.
Take the tequila lime marinade and add 1/4 oz Tequila & squeeze 1/2 lime into a small bowl. Mix.
Take Skewers and rub them with olive oil.
Take alternate Prawn. Mushrooms and place them on skeewers
Heat BBQ grill medium heat. Clean grill and coat with Olive oil.
Add prawn / Mushroom skewers. with a basking brush liberally coat with marinade. Turn and repeat.
Continue this till Prawn are fully cooked. grill time approx, 10 minutes. Pull and serve on plate with Rosemary garnish.
Enjoy this dish with a J Doran Chardonnay, or J Doran Sauvignon Blanc. great side dishes can be roasted baby potatos with rosemary, rice, or frsh vegatables, or heirloom tomatoes and mozzarella cheese with basil and dribbled with Olive Oil and Balsamic vinegar.
2 lbs Portabello Mushrooms
Tequila Lime Marinade (available off the shelf on most stores)
1/2 Lime
1/4 oz gold tequila
Extra virgin Olive Oil
10 bamboo skewers
Clean and rinse the Prawns and mushrooms. Set aside.
Take the tequila lime marinade and add 1/4 oz Tequila & squeeze 1/2 lime into a small bowl. Mix.
Take Skewers and rub them with olive oil.
Take alternate Prawn. Mushrooms and place them on skeewers
Heat BBQ grill medium heat. Clean grill and coat with Olive oil.
Add prawn / Mushroom skewers. with a basking brush liberally coat with marinade. Turn and repeat.
Continue this till Prawn are fully cooked. grill time approx, 10 minutes. Pull and serve on plate with Rosemary garnish.
Enjoy this dish with a J Doran Chardonnay, or J Doran Sauvignon Blanc. great side dishes can be roasted baby potatos with rosemary, rice, or frsh vegatables, or heirloom tomatoes and mozzarella cheese with basil and dribbled with Olive Oil and Balsamic vinegar.