Alaska Spot Prawns with Mexican Grilled Vegetables and Pasta

Serves: 4

Ingredients:

1 pound medium-large (about 24) Alaska Spot Prawns, peeled and deveined (last tail segment left intact if you wish)

1 bottle (16 oz) Frontera Roasted Red Pepper & Garlic Salsa

salt, as needed

4 medium zucchini, each cut into 4 long slices

2 medium-size ripe tomatoes, halved

1 medium red onion, cut into 1/2-inch thick slices

olive oil, as needed

1 Tbsp. honey

1 pound orecchiette, penne or farfalle pasta

1/4 cup fresh cilantro, chopped

1/4 cup queso anejo or Romano, grated

Directions:

Preparing the prawns and vegetables. Skewer the spot prawns and brush with 2 to 3 Tbsp of the salsa. Sprinkle with salt and let marinate while you grill the vegetables. Brush the vegetables with olive oil. One by one lay the vegetables on the grill. Sprinkle with salt, cover and cook for 5 minutes. Uncover, flip everything over and brush with oil. Cover and cook 3 or 4 minutes longer, transferring to the cutting board as they are done: the tomatoes, zucchini and onion slices. Cut into 1-inch pieces. Mix 2 Tbsp of the salsa with the honey. Brush the spot prawns with the honey mixture. Grill, turning once, until the spot prawns are just opaque throughout, about 3 minutes total.

Cooking the pasta. Meanwhile, heat a large pot of salted water to boil. Cook pasta until al dente. Drain well. Place in a large bowl. Heat the remaining salsa in a medium saucepan, then add the grilled vegetables; heat through. Toss the mixture with the drained pasta.

Serving. Divide the pasta among 4 warm dinner plates and place a skewer of spot prawns on the side. Sprinkle with cilantro and cheese.

Recipe By: Chef Rick Bayless

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