The Brunch Bunch – Grilled Prawns or Tiger Shrimp

If you are planning a small Mother’s Day brunch for just a few people, the grill might be your simplest and best helper. 

My son was the planner for Mother’s Day Brunch just a few years ago.  A friend had gone 'foraging' that very morning for the delicious fresh water prawns that can be found in some of our little streams and shared some with us.  Then my son stepped out into our little garden and collected greens and miniature carrots and we also had some gorgeous fresh tomatoes grown just 3 miles from us. 

All was delicious and couldn’t have been any fresher or easier. 

Ranch Style Grilled Prawns or Tiger Shrimp 

Prawns or Tiger shrimp can be a bit larger than the normal shrimp.  3 or 4 for person can often be enough, depending on the size.  The amount of butter depends on how many shrimp you will be cooking. 

3 - 4 prawns or shrimp per person

Melted butter

1 package McCormick Ranch Dip Mix 

Clean and devein the prawns or shrimp and dip them briefly in the melted butter.  Thread enough for each serving through with bamboo skewers that have been soaked for a while in plain water. Sprinkle them with the dry McCormick Ranch Dip Mix and grill until the shrimp turns slightly pink. 

The mini carrots are so young and tender there is no need to peel.  Just wash with a good veggie brush leaving a little bit of the green stem left on. Just parboil in water to which some McCormick dry dill is added and cooked until just done but not too soft.   

Serve as a salad on a bed of mixed greens adding a few slices of ripe tomatoes and the mini cooked carrots on the side.