- 1 pound 16-20 count large shell-on prawns, deveined
- Extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/2 teaspoon Truffle Salt by The Truffleist
- 1 teaspoon minced chives, for garnish
Prepare the grill:
Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame.
Thread the shrimp on skewers:
While the grill is heating, thread the pre-soaked skewers through the shrimp. Brush shrimp with olive oil and sprinkle with kosher salt.
Grill the shrimp:
Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side. As soon as the shrimp are done, remove from grill and place in a serving dish. Sprinkle with Truffle Salt and chives to serve!
Truffle Tartar Sauce
- 1⁄4 c mayo
- 1 Tbs capers in brine
- 1 tsp lemon zest
- 1⁄2 tsp The Truffleist truffle mustard
- pinch kosher salt