Prawns And Tomatoes With Basil Oil
|Prawns/Extra-colossal prawns||1 1⁄4 Pound, shelled and deveined (Colossal Prawns, 10 To 15 Per Pound / Extra Colossal 8 To 10 Per Pound)|
|Extra virgin olive oil||60 Milliliter (1/4 Cup)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Minced fresh basil/1 teaspoon dried basil||2 Tablespoon|
|Tomatoes||3 Large, sliced crosswise about 1/2 inch thick|
|Romaine lettuce leaves||4 Large, rinsed and crisped|
Rinse prawns and pat dry.
Thread on 4 skewers.
In a small bowl, combine oil, garlic, and minced basil.
Brush prawns and tomato slices all over with basil oil.
Arrange prawns and tomatoes on cooking grate.
Place lid on grill.
Cook, turning once and brushing with basil oil halfway through cooking time, until tomatoes are hot and prawns are opaque in thickest part (6 to 10 minutes; cut prawns to test).
Place a romaine leaf on each of 4 plates.
Arrange tomatoes and prawns on plates.
Drizzle with any remaining basil oil.
Garnish with basil sprigs.
Season to taste with salt and pepper.