Grilled Prawns with Habanero-Toasted Garlic Vinaigrette

• 20 prawns, shells on
• 2 tablespoons canola oil
• Salt
• Freshly ground black pepper
• Habanero-Toasted Garlic Vinaigrette, recipe follows
• Thyme sprigs, for garnish
• 1 tablespoon canola oil, plus 1/2 cup
• 6 whole cloves garlic, peeled
• Salt
• 1/4 cup red wine vinegar
• 1 to 1 1/2 habanero chiles, seeded and chopped
• 2 teaspoons honey

1. Heat the grill to high or heat a grill pan over high heat.
2. Toss prawns in the oil and season with salt and pepper.
3. Grill for 2 minutes on each side or until just cooked through.
4. Remove from the grill and immediately drizzle with the vinaigrette.
5. Serve 5 prawns per person and garnish with thyme sprigs.
6. Habanero-Toasted Garlic Vinaigrette:
7. Heat grill.
8. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides.
9. Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth.
10. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.

prawns, canola oil, salt, freshly ground black pepper, garlic, thyme, canola oil, garlic, salt, red wine vinegar, chiles, honey

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-prawns-with-habanero-toasted-garlic-vinaigrette-recipe.html (may not work)