110ml (half a bottle) Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
1kg prawns uncooked large (20 – 25 count)
Thousand Island Dip:
Blend all ingredients well and refrigerate
50ml sour cream
55ml (1/4 a bottle) Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
2 tbsp chopped pimiento-stuffed olives
2 tbsp finely chopped green bell pepper
1 tbsp chopped onion
1 lemon or lime cut in wedges
Rocket leaf salad
1 red bell pepper
French bread or garlic bread
Place the uncooked, de-shelled prawns in a bowl, cover with the Jack Daniel’s® Extra Hot Habanero Barbecue Sauce, cover with cling film and place in fridge for 2 hours to marinate.
Remove the prawns from the marinade, saving excess marinade for later.
Heat a large, heavy-bottomed frying pan over a medium-high flame. Add the butter, olive oil and garlic and heat for 1 to 2 minutes stirring occasionally, then add the marinated prawns in a single layer and cook on one side for 1 to 2 minutes (a 12-inch pan will accommodate approximately 500g prawns.)
Reduce the heat a little and turn the prawns, stirring in the Jack Daniel’s® Extra Hot Habanero Barbecue Sauce that was left in the bag and cook for an additional 1 to 2 minutes, or until pink in colour. Make sure that the prawns are pink/white throughout, moist and tender and not overcooked.
Place the Extra Hot Garlic butter prawns in a serving dish pouring in all of the sauce and garnish with fresh lemon or lime wedges.
Serve with the chilled Thousand Island dip, a rocket leaf and red pepper salad and hot French or garlic bread.