OHSOGRAY

Calling all MasterChef fans! The holiday weekend is upon us and if you’re still trying to figure out what to make for your hungry friends and family, here are two easy grilling recipes from MasterChef’s Becky Reams.

Grilled lime Prawns with cilantro

Ingredients

1 lb large (21-30 size) Shrimp or prawns

1 bunch cilantro

4-5 limes

salt to taste

a little oil for the grill

10-12 wooden skewers

Directions

1. Heat your grill (or grill pan, if you’re backyard BBQ challenged, like me) over high heat
2. If the prawns are shell on, remove the shell, but keep the tail intact
3. Take each skewer and starting at the tail, thread a wooden skewer through the body of the prawn, all the way through. Continue until all prawns are skewered. Set aside
4. Slice each lime in half, then each half into thirds.
5. Skewer one lime slice on the end of each prawn skewer, continue with all skewers.
6. Tear the leaves off the bunch of cilantro (you don’t have to be super precise)
7. Finely chop the cilantro, and set aside for serving.
8. Lightly brush all the skewers with oil, and season liberally with kosher salt.
9. Place each skewer on the grill, and cook each side for 2 minutes. Remove, and sprinkle with cilantro to serve. Squeeze the grill lime segments over the prawns and enjoy!
10. Serve with additional dipping sauce if desired (recipe below)

Optional dipping sauce

juice of 2 limes

1-2 tsp sambal (chile paste)

1 green onion

2 tsp brown sugar

salt to taste

1. Thinly slice the green onion (white and green parts)
2. Combine the sliced green onion in a bowl with the juice of the limes, brown sugar and sambal.
3. Stir, and serve alongside the skewers

Rosemary Pineapple Spears

Ingredients

1 whole fresh pineapple (not canned, trust me)

1 package fresh rosemary (7-8 stems)

2-3 T honey

Directions

1. Heat your grill (or grill pan, if you’re backyard BBQ challenged, like me) over high heat
2. Cut the top and bottom off the pineapple. Then starting at the top, using a sharp knife, cut the exterior rind off. Working in sections cutting top to bottom all the way around the pineapple.
3. Cut the pineapple in half top to bottom, then cut each half in half again (I know its confusing, stay with me, it sounds harder than it is)
4. Now cut the core out, and slice each spear in half width-wise. You should now have a bunch of 2-3” pieces of pineapple.
5. Use a wooden skewer and pierce a hole all the way through each piece, and remove the wooden skewer (the skewer was just to make the hole for the rosemary).
6. Now take a rosemary stem and remove the leaves from the bottom of the stem. Then stick the rosemary stem through the pineapple
7. Brush each piece lightly with oil, and place on the grill. Cook for 4 minutes on each side, or until you get some nice grill marks.
8. Drizzle each piece with a little honey and serve warm.
9. Enjoy!

For more from Becky Reams, she’ll be onboard the upcoming MasterChef Cruise, www.MasterChefCruise.com.  Recipes are reprinted with permission of Becky Reams, www.beckyreams.com @foodiephotog.

MasterChef airs Fridays at 8/7c on FOX.