Serves: 4
Total Calories: 382

FOR THE BROCHETTES AND MARINADE:
20 shrimp, jumbo, in the shell, or spot prawns
1 onion, halved lengthwise and each half cut into 6 to 8 wedges
1 red bell pepper, stemmed, seeded, and cut in 1-inch squares
3 tablespoons lime juice, fresh
3 tablespoons olive oil, extra-virgin
2 cloves garlic, minced
salt and freshly ground black pepper, to taste
FOR THE BEURRE BLANC:
1 cup white wine, dry
1/4 cup white wine vinegar
1/4 cup shallot, minced
1 1/2 teaspoons colombo powder, homemade (see recipe under "Rub It In") or store-bought, or good quality regular curry powder, or more to taste
1/4 cup cream, heavy
8 tablespoons butter, unsalted, (1 stick), cold, cut into 1/2-inch pieces
salt and freshly ground black pepper, to taste

1. Rinse the prawns under cold running water, then drain and blot dry with paper towels. Thread the prawns lengthwise onto the skewers, dividing evenly and threading a chunk of onion and a piece of pepper between each. Place the brochettes on a platter and set aside while you prepare the marinade.

2. Combine the lime juice, oil, garlic, and salt and pepper in a small bowl and whisk to mix. Brush some of the mixture over the brochettes and reserve the remainder for brushing on later. Cover the brochettes loosely with plastic wrap and let marinate, in the refrigerator, 30 minutes to 1 hour.

3. Preheat the grill to high.

4. While the brochettes marinate, prepare the beurre blanc. Combine the wine, vinegar, shallots, and colombo powder in a small, heavy saucepan over medium-high heat, stirring to mix in the colombo powder. Boil this mixture, uncovered, until only 1/4 cup liquid remains, 6 to 8 minutes. Add the cream and boil, uncovered, until only 1/4 cup liquid remains, another 2 to 4 minutes. Reduce the heat to medium. Add the butter, one piece at a time, whisking continuously to obtain an emulsified sauce. Wait until each piece is thoroughly incorporated before adding the next. Once all the butter is incorporated, remove the pan from the heat do not allow the sauce to boil or it may curdle. Taste for seasoning, adding salt, pepper, or curry powder as necessary the sauce should be highly seasoned. Set the sauce aside until serving time, keeping it warm on a shelf over the stove or in a pan of hot (not boiling) water. Do not place it over direct heat or it may curdle.

5. When ready to cook, oil the grill grate. Arrange the brochettes on the hot grate and grill, turning with tongs, until the shells on the prawns turn bright red and the meat is opaque, 4 to 6 minutes per side. Brush the brochettes with the reserved marinade once or twice during grilling.

6. Using a fork, slide the prawns and vegetables off the skewers onto serving plates and serve immediately, accompanied by the beurre blanc.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 382
Calories from Fat: 335

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Grilled Conch
Balinese Prawn Sates / Sate' Udang
Emeril Lagasse's New Orleans-Style Barbecued Shrimp
Fernando's Grilled Cuttlefish With Macanese "Salsa"
Flaming Prawn
Grilled Clams With Colombo Butter
Grilled Mussels / Eclade
Grilled Octopus / Khtapothi Sti Skhara
Grilled Shrimp With Taratoor
Grilled Soft-Shell Crabs With Spicy Tartar Sauce
Grilled Spiny Lobster With Basil Butter
Grilled Squid Durban
Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc
Gulf Coast Shrimp
Honey Sesame Shrimp "On The Barbie"
Latin Quarter Shrimp Kebabs
Morton Bay "Bugs" With Ginger-Mint Butter
Oysters With Horseradish Cream
Penganese Grilled Shrimp With Painfully Hot Salsa
Plantation Shrimp
Prawns With Ketjap Butter
Salt and Pepper Grilled Shrimp
Scallop Kebabs With Pancetta, Lemon and Basil
Shrimp With Bahian Peanut Sauce
South African Grilled Rock Lobster
Spiny Lobster With Creole Sauce
Tandoori Prawns