Big M's Spicy Lime Grilled Prawns

"This recipe, and I made exactly as stated, needs some work. What I ended up with was the puckering taste of lime to end all limes (granted, I juiced those limes well, as I used to work in a southwest..." See more Mexican/Mediterranian restaurant as a prepcook). It's a good start, just needs some tweaking. I would at least double or triple the amount of ginger and garlic called for. It had 0 heat even with four jalapeno bodies (maybe he meant to use ceranos but, it's not stated), so add the seeds too. I noticed when I was making this that there is no salt or pepper and thought that was a little odd. Add a couple tsp of salt at least and maybe a few cracks of pepper. It's a good base, but really with the zest of four limes AND all their juice, they overpowered the amount of the rest of ingredients included in the recipe and all I got was a bitter lime taste. Also, could try adding some sugar as well. Help cut the extreme bitterness of the lime. That's my 2c anyway. Thanks for the recipe. (btw, i tried to remedy by sprinkling salt, cracked pepper, and cumin over skewers the second day, it helped)."

"I tried this recipe for a birthday party in March, and it was a huge hit. The only change I made was to add about 2 oz of rum in order to thin out the marinade a bit. I only had time to marinate the..." See more prawns for 2 hours, but they were great, and I've served them twice since."

"We really enjoyed this. The lime and spice level were just right (I left the seeds in half of the jalapenos). I learned somewhere along the way that a citrus marinade essentially cooks seafood if left..." See more too long (and 4 hours would be considered too long), so I marinated the shrimp for about a half hour, and it absorbed the flavor perfectly without sacrificing texture. I sliced some extra onion and grilled it with the shrimp in a grill pan until it was nice and caramelized--yum! This was easy to prepare and went very well with Sweet and Sassy Vanilla Slaw, also from this site."