24 large tiger prawns, shelled and deveined, with tails left on
1⁄2 C. chopped white onion
1 tsp. grated lime zest
2 Tbsp. freshly squeezed lime juice
1 Tbsp. canola oil
1 Tbsp. minced fresh ginger
1-2 tsp. minced jalapeño chile
1 clove garlic, minced
lime wedges, for serving
Rinse the prawns, pat dry, and place in a resealable plastic bag.
In a blender, combine the onion, lime zest, lime juice, oil, ginger, jalapeño, and garlic and puree until smooth. (If too thick, add a bit more oil.) Adjust the jalapeño to your taste. Pour over the prawns, turn the bag to coat, seal, and refrigerate for 4 hours.
Preheat a gas grill to medium-high. Soak twelve 6” bamboo skewers in water for 20 minutes. Remove the prawns from the refrigerator.
Thread 2 prawns through both ends onto each skewer. Discard the marinade.
Brush the grill grids with oil and place the prawns on the grill. Cook until the prawns are evenly pink, 11⁄2-2 minutes per side. Remove from the grill, divide among 6 small plates, and serve warm with lime wedges.