2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1 cup honey
1/4 cup soy sauce
1/2 cup balsamic vinegar
1 cup ketchup
1/4 cup espresso (fresh brewed)
½ tsp vanilla
salt to taste
Place the olive oil and garlic in a small sauté pan. Cook over low heat
For about 1 minute, or until it turns a golden brown. Remove from heat.
In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, Espresso, the Vanilla
Add to the sauté pan.
Place the honey mixture in a saucepan and bring to a simmer for 15 Minutes to blend the flavors.
1 lbs large prawns peeled & deveined with tail left on
15 - 20 slices pancetta (1/2 lb thinly sliced, one slice per prawn)
Wrap each prawn with 1 slice pancetta
Baste one side of prawn with BBQ Sauce, set basted side down on grill.
Grill about 2 minutes, baste second side, turn to cook for another 2 - 2 1/2 minutes
Baste both sides generously as you remove from grill.
Cook until prawns done and pancetta golden brown.
Serve with cucumber salad.
1 red onion medium
1/2 cup yogurt, plain
2 tbsp. apple cider vinegar
1/4 c. extra virgin olive oil
salt & black pepper to taste
Peel cucumber, cut in half lengthwise & seed
Cut cucumber into crescent shapes, 1/4" thickness
Peel & slice red onion in half and slice into julienne strips. Place in mixing bowl with 2 tbsp cider vinegar for 30 seconds.
Add olive oil to onions, mix, and add yogurt, season with salt & pepper, fold in cucumbers last.