Plain Broiled Gambas....Now That's A Starter To Make Your Mouth Water!!

These Gambas Come 6-8 Pieces To The Kilo
I have one culinary souvenir from my days working in the Red Sea Area of Egypt and this is the size, ease and low price I could come back home in Cairo with nearly 10 kilos of these huge, shrimp/prawns/gambas fresh out of the sea. Always kept a big ice chest in my Chevrolet 4 x 4 for such occasions.

For somebody who really likes prawns, the best way to eat them is plain with just lemon and olive oil.  A kind of sauce can be made on the side just in case someone wants to dip his prawn in it.

The other day was my 65th birthday, a milestone in my life.  So I decided to have some friends over to give them (and myself) a real treat.... here's how:
Went to the central fish market of Athens (another post) visited my fish monger who did not have any but introduced to someone else who did...that's how it goes: We were 5 for dinner so figured 3 per person would be ample especially that we also had a main course after that.
Prawns ready to be put under the broiler

-  Wash all 15 prawns well with fresh water and drain in a colander.
-  Using a pair of kitchen scissors cut each shell along the top till the tail.
-  Separate lightly the shell from the meat still keeping the shells on
-  Cut the "back" to get rid of all sand and black vein.
-  Wash, strain and place on a tray.
-  Add salt, freshly ground pepper, (some cumin powder, very optional) lemon and extra virgin olive oil to each and every prawn.
-  Place prawns (as in picture on the right)on a cookie sheet ready to insert under the broiler.
-  Get your broiler hot and ready.
-  When it is time to sit at table, broil 2½ minutes on one side.
-  Take out from oven and overturn each shrimp and insert under broiler for another 2½ minutes.
Note: Prawns become rubbery when over cooked.  When all the shell turns yellow, they are ready.

Sauce Suggestion:
-  3 Tbsp. good quality mayonnaise (better if home made).
-  3 Tbsp. Dijon mustard with honey.
-  1 Tbsp. Basamic Vinegar.
-  1 Tbsp. Lemon juice.
-  1 Tbsp. Extra Virgin Olive Oil.
-  1 Tbsp. Cognac (optional).
-  1 tsp. Lea & Perrins sauce (Worcestershire sauce).
-  1 tsp. smoked paprika.
-  Salt and freshly ground pepper.
Mix above very well till blended and creamy.

Serving suggestion:
-  Using a little ladle add in a zig-zag motion some sauce on the plate.
-  Place three prawns on top.
-  Sprinkle some finely chopped parsley on top of the prawns.



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