Garlic Prawns

INGREDIENTS:
olive oil 18 to 21 green king prawns 1 Scotch Bonnet or 3 small Anaheim peppers
8 to 10 garlic cloves, crushed 1/3 cup chopped parsley 1 teaspoon chopped cilantro
Procedure:
1 Half fill a large heatproof baking dish with oil; place in a 375 degree F. oven until oil is hot (or heat over a grill). Meanwhile, shell and clean prawns, leaving the tails attached. Halve chili peppers. When oil is sufficiently hot, add peppers, garlic, and prawns. Cook 3 to 5 minutes, turn prawns over, and cook an additional 3 to 5 minutes or until prawns are pink and oil is sizzling. Serve at once. Top with parsley and cilantro. Allow 3 prawns per serving.

Grilled Salmon Steaks

INGREDIENTS:
1/2 cup butter or margarine, melted juice of 1 lemon 1/2 teaspoon salt
1/4 teaspoon white pepper 4 (1-inch-thick) salmon steaks (about 1-1/2 pounds) 1-1/2 teaspoons chopped fresh dillweed
Procedure:
1 Combine first 4 ingredients, stirring well. Set butter mixture aside.
2 Rinse fish thoroughly in cold water; pat dry, and place in a lightly greased wire grilling basket. Grill over medium coals 10 minutes on each side or until fish flakes easily when tested with a fork. Baste frequently with half or butter mixture. Add dillweed to remaining butter mixture, stirring well. Serve fish with dill-butter sauce.