Gulf Coast Prawns with Lemon and Sweet Pepper Relish

Lemon-Garlic Spice Rub

2 tablespoons sweet Hungarian or Spanish paprika
2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon lemon pepper
1 tablespoon dried tarragon
1/2 teaspoon cayenne or more to taste
1/2 tablespoon salt

24 large prawns, shelled and deveined

Lemon and Sweet Pepper Relish

1 red bell pepper
1 yellow bell pepper
1 large red onion
2 lemons
1 tablespoon sweet sherry
2 tablespoons olive oil
Salt and Pepper to taste

Make the spice rub:

Mix the ingredients together in a small bowl. Rub generously over prawns. Reserve leftover rub for another use.

Prepare the grill for direct cooking over very high heat (400F to 450F).

Brush or spray the grill with oil.

Make the Lemon and Sweet Pepper Relish: Grill the peppers whole over high heat, turning often, until charred on all sides. Remove from the grill and place in a plastic bag for 5-10 minutes. Cut the onion into 1/2 inch-thick-slices. Grill over high heat for 2-3 minutes per side and remove from heat. Peel, remove and discard the stems and seeds, and coarsely chop the peppers. Chop the onions coarsely. Add the peppers and onions to a bowl. Juice 1 of the lemons and whisk the juice together with the sherry and oil. Slice the other lemon thinly and set aside for garnish. Toss the peppers and onions with the dressing and add salt and pepper to taste.

Grill the prawns for 2-3 minutes per side over high heat until they are pink and firm, but still juicy. Arrange the peppers and onions on a platter, place the prawns on top, and garnish with the sliced lemon. A tart Sauvignon Blanc from California would make a nice match.

Recipe Courtesy of: Grilling & Barbecuing Available at Cookin Stuff