Butterfly Chili Lime Prawn Spedini with Raspberry Dipping Sauce

Prepare the Marinade: In a mixing bowl, whisk together the lime juice, chili oil, and sea salt until the salt is fully dissolved. (5 minutes)

Butterfly the Prawns: Cut each shrimp through the back vein, nearly all the way through, leaving the two sides connected. (10 minutes)

Marinate: Toss the butterflied shrimp in the lime-chili marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully infuse. (4 hours +)

Soak Skewers: Submerge the wooden skewers in water for at least 30 minutes before grilling. This prevents them from burning. (30 minutes)

Prepare Raspberry Sauce: In a saucepan over medium heat, combine the raspberry vinegar, sugar, and fresh raspberries. Bring to a gentle simmer, stirring occasionally. (5 minutes)

Strain Sauce: Cook until the raspberries have softened and broken down into a sauce-like consistency. Scrape the mixture into a fine-mesh strainer set over a bowl. Allow the excess liquid to drain away completely, leaving behind a thick raspberry pulp. Discard the strained liquid. (10 minutes)

Spice it Up: Stir the minced jalapeno pepper into the raspberry pulp to create the dipping sauce. Adjust the amount of jalapeno according to your desired level of heat. (2 minutes)

Preheat Broiler: Preheat your oven's broiler and position the oven rack about 6 inches from the heat source. (5 minutes)

Skewer the Prawns: Remove the shrimp from the marinade. Thread each butterflied prawn onto a soaked skewer, ensuring the tail points upwards, resembling a lollipop. (10 minutes)

Broil: Place the skewered prawns onto a broiler pan. Cook under the preheated broiler until the shrimp turn pink and slightly toasted, about 2-3 minutes per side. Watch carefully to prevent burning. (5 minutes)

Serve: Serve the Butterfly Chili Lime Prawn Spedini immediately, accompanied by the vibrant raspberry dipping sauce. Garnish with fresh lime wedges and cilantro, if desired.