Prawns With Champagne Butter
Prawns with Champagne Butter
1 lb. Large prawns, shelled and de-veined
1/2 lb. sliced bacon
1/4 cup S. Anderson Brut or Blanc de Noirs
1/4 tsp. anchovy paste
2 cloves garlic, minced
2 tsp. chopped, fresh sage leaves
Wrap each prawn with bacon - this will take 1/3 to 1/2 a piece of bacon per prawn. With long skewers that have been soaked in water, skewer the tail end of 4 prawns, then the head end with another skewer. Leave a little space between each prawn so the bacon can cook all around. (You don't have to skewer them at all, but they tend to curl if you don't)
To make the basting sauce, put the champagne in a small saucepan and bring to a boil. Reduce slightly over medium heat, then turn off the flame and add the butter, whisking to combine. Add the anchovy paste, garlic and sage.
Grill the shrimp over coals (not too hot!), basting with the butter sauce until bacon is brown and the shrimp are cooked through. Remove skewers, coat lavishly with butter sauce and serve.