1 pound jumbo Gulf prawns (about 21 per pound) cleaned, tails on
2 tablespoons Italian salad dressing
2 tablespoons dry white vermouth
1/4 cup Worcestershire sauce
1 garlic clove, finely minced
2 tablespoons cilantro, finely chopped
1 teaspoon ground ginger
2 tablespoons Worcestershire sauce
1/4 cup olive oil
1/2 cup honey
Combine marinade ingredients in a sealable bag and add Gulf prawns. Refrigerate for up to 1 hour.
Combine basting sauce ingredients in a non-reactive bowl and set aside.
Preheat grill to medium high. Place marinated prawns on hot grates. Use tongs to turn and sear all sides. When seared, remove the prawns to a holding pan away from direct heat.
Brush with basting sauce and allow to finish cooking, about 3 to 5 minutes.
Prawns may be served as a main course over rice or pasta or with a salad.