Pine Roasted Spot Prawns | Coastal with Byron Talbott | Tastemade

In this episode of Coastal, Byron is in Monterrey, CA checking out the legendary Cannery Row with award winning chef John Cox, and then making a Roasted Spot Prawn recipe inspired by the day's adventure. FULL RECIPE BELOW

Special Thanks to the Chef John Cox from the Sierra Mar Restaurant - http://www.postranchinn.com/dining/

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Check out Byron's Channel:
http://www.youtube.com/user/ByronTalbott

ROASTED SPOT PRAWNS

INGREDIENTS:
- 8-10 bunches of pine needles
- 3-4 spot prawns (or other large, head-on prawn)

- 1 lb Cherry Tomatoes
- 1 tbsp chopped kalamata olives
- 1 tbsp toasted pine nuts
- 1 tbsp parsley
- 1 tbsp chopped basil
- 1 tbsp sherry vinegar
- 3 tbsp olive oil
- Salt and pepper to taste

PROCESS:

- 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.

Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP's: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
PA's - Luke Arreguin and Jamie Dore
Food Stylist - Kevin Van - http://thediningsociety.tumblr.com/