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Byron checks out Monterey's legendary Cannery Row with award-winning chef John Cox and then makes a roasted spot pawn recipe inspired by the day's adventure.
8-10 bunches of pine needles
3-4 spot prawns (or other large, head-on prawn)
1 pound Cherry Tomatoes
1 tablespoon chopped kalamata olives
1 tablespoon toasted pine nuts
1 tablespoon parsley
1 tablespoon chopped basil
1 tablespoon sherry vinegar
3 tablespoons olive oil
Salt and pepper to taste
To make the vinegarette, chiffonade the parsley and mint, and combine with olive oil, sherry vinegar, olives and pine nuts. Add lemon zest salt and set aside.
Heat tomatoes in a dry pan on high heat. Toss occasionally and remove when well charred.
Soak pine needles and place on a medium-high grill. Once the needles start to blacken on the edges add your prawns. Grill prawns for 10 minutes on each side.
Serve prawns while hot along with tomatoes. Top with vinaigrette and enjoy.
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