Firecracker Prawns

These shrimps are the bomb. Yup, the bomb. Great as an appetizer or tossed with wheat noodles for a meal. Quick, easy and delicious.

From Jane Hammon Events, via yumsugar.com

1/2 cup Hoisin sauce
1/2 cup orange juice
1 serrano chile, seeded and finely diced
1/4 bunch cilantro, leaves and tender stems chopped, plus 1-2 tablespoons chopped for garnish
1 bunch green onion, finely chopped, plus 2 tablespoons for garnish
1/4 cup extra virgin olive oil
2 lbs prawns, peeled and deveined (tail on)

1. Mix the hoisin sauce, orange juice, chile, cilantro, onion, and oil in a large 8x8x2 inch baking dish. Add the prawns and toss to coat.
2. Cover and refrigerate for 1-2 hours. If the shrimp are frozen, refrigerate overnight to thaw shrimp.
3. Preheat oven to 375°F. Remove shrimp from dish, place on a baking sheet, and discard marinade. Bake for 11 minutes until shrimp is cooked through. Alternately cook the shrimp in a large skillet over medium high heat until pink and plump, 8-10 minutes.
4. Trasfer to a serving platter and garnish with more cilantro and green onion, if desired.

Serves 8.

Make ahead: Cool the cooked shrimp and cover. Reheat in a 350°F oven for five minutes and serve.