Caribbean-style king prawns

Ingredients for 2 servings:

• 12 m.-large king prawns, without head
• 1 cup brown rum
• 2 tsp honey
• 50 g butter, melted
• 1 piece(s) vanilla pod(s), the pulp
• 1 tsp cardamom, ground
• 1 tsp coriander, ground
• 1 tsp coriander leaves, finely chopped
• 3 tsp garlic, finely chopped
• 1 piece(s) fresh ginger, walnut-sized, finely chopped
• 1 chili pepper(s), finely chopped, alternatively a few drops of Tabasco

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

an unusual barbecue recipe

Soak 3 cups of hickory wood chips in cold water for 30 minutes. Peel the king prawns, leaving the tail end on. Wash and devein the prawns. For the marinade, peel and finely chop the garlic and ginger. Finely chop the cilantro. Melt the butter in a small pan. Mix the rum, honey, and vanilla in a bowl with the remaining ingredients until the honey is dissolved. Place the prawns in a sealable bowl and pour the marinade over them. Refrigerate for 30-60 minutes. Remove the prawns from the marinade and let them come to room temperature in a bowl. Meanwhile, preheat the grill to 110°C (230°F). Cook the prawns over low heat, either indirectly using a kettle grill or in an aluminum tray, for about 10-15 minutes, depending on the thickness. Place the prawns on the grill and grill briefly on both sides directly over the charcoal. If you have a smoker: Cross two pieces of aluminum foil on top of each other. Squeeze out the soaked wood chips and mix them with the dry chips in the center of the aluminum foil. Seal the foil tightly and pierce the top and bottom of the packet with a fork to allow the smoke to escape. Place the packet over a gas burner or hot coals. When smoke appears, place the shrimp on the grill, close the lid, and grill indirectly for 10-15 minutes. They should be pink and lightly caramelized.