Grilled Washington Spot Prawns with Citrus Butter

Introduction

There's nothing quite like the fresh, sweet flavor of wild-caught Washington spot prawns. Grilling them on the Arteflame brings out their natural sweetness while adding a rich, smoky char. Using the searing-hot center grill grate for an initial sear and finishing them to perfection on the flat cooktop gives you juicy, melt-in-your-mouth results. The touch of butter and zest from citrus brightens the flavor and turns this into a stunning dish. Whether you're preparing dinner for two or hosting a feast, this seafood delight is sure to impress.

Ingredients

• 1 lb fresh Washington spot prawns, shells on
• 2 tablespoons unsalted butter, melted
• 1 garlic clove, minced
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, finely chopped
• Salt and freshly cracked black pepper, to taste
• Metal skewers or soaked bamboo skewers

Instructions

Step 1: Fire Up the Arteflame

1. Pour a bit of vegetable oil onto three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build.
4. Wait about 20 minutes until the grill center reaches 1,000°F and the surrounding cooktop heats up.

Step 2: Prepare the Citrus Butter

1. In a small bowl, mix melted butter, minced garlic, lemon zest, orange zest, lemon juice, and parsley.
2. Season with salt and black pepper to taste.
3. Divide the butter mixture: half for brushing before grilling, half for serving.

Step 3: Skewer the Spot Prawns

1. Rinse the prawns under cold water. Pat dry.
2. Thread prawns onto skewers through the tail and head gently, keeping them straight.
3. Brush prawns generously with half of the citrus butter.

Step 4: Sear and Grill

1. Place the skewered prawns on the center grill grate for 20–30 seconds per side for a high-heat sear.
2. Then move the prawns to the cooler area of the flat cooktop griddle.
3. Grill for another 2–3 minutes per side, until the flesh turns opaque and firm.
4. Use an instant-read thermometer; remove prawns when they hit about 120°F (as they’ll continue to cook to 135°F).

Step 5: Serve

1. Remove prawns from skewers.
2. Drizzle remaining citrus butter over them right before serving.
3. Garnish with extra parsley and a lemon wedge.

Tips

• Always sear seafood on the center grate and finish cooking on the flat cooktop for best texture.
• Using butter instead of oil adds an incredible richness to grilled seafood.
• Don’t overcook the prawns—spot prawns cook FAST and dry out easily.
• The flat top griddle near the center is hotter, use the outer edges to slow-cook or keep food warm.
• Remove prawns when 15°F below final temp—carryover heat finishes them perfectly.

Variations

1. Spicy Cajun Spot Prawns: Add Cajun spice or cayenne to the butter for a bold kick of heat.
2. Thai-Inspired Spot Prawns: Use lime zest, coconut milk, and chopped cilantro instead of citrus butter.
3. Garlic Herb Butter Prawns: Replace citrus with more garlic and fresh rosemary and thyme.
4. Sweet Chili Glazed Prawns: Brush with a mix of butter and sweet chili sauce during grilling.
5. Lemon Dill Spot Prawns: Swap parsley with fresh dill and add a touch of Dijon mustard to the butter blend.

Best pairings

• Grilled asparagus spears cooked on the flat top with butter and garlic.
• Crispy Arteflame-grilled fingerling potatoes with sea salt and rosemary.
• Chilled Pinot Gris or a dry Riesling to highlight the citrus notes.
• Fresh grilled corn on the cob with lime-chili butter.
• A light arugula salad with avocado and shaved parmesan.

Conclusion

Grilled Washington spot prawns cooked on the Arteflame grill are a true Pacific Northwest treasure. Bursting with flavor and kissed by flames, these prawns make a gourmet statement with surprisingly little effort. The combination of high-heat searing and precise temperature control on the Arteflame ensures that every bite is juicy, tender, and perfectly cooked. Next time you're planning an outdoor cook, bring this showstopper to the table.