4 Serves
45 Mins
In a mixing bowl, combine the prawns with a splash of balsamic vinegar and a dusting of freshly cracked Tellicherry pepper, tossing gently to ensure even coating.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
78 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
248 mg / 1,250 mgPotassium
260 mg / 4,700 mgSodium
391 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Prepare the bacon by cutting slices in half. On a clean cutting board, lay out a half-slice of bacon and place a fresh basil leaf lengthwise along the center.
Place a prawn at the end of the bacon strip and roll it tightly toward the tail, ensuring the basil is tucked inside. Secure the roll with a toothpick.
Arrange the wrapped prawns on a baking sheet and place them under the broiler, 4 to 6 inches from the heat source. Broil for 5 minutes, then carefully turn each prawn and broil for another 5 minutes until the bacon is crispy and the prawns are opaque.
Remove from the broiler, sprinkle with additional coarsely ground Tellicherry pepper, garnish with fresh basil leaves, and serve immediately.
25
g95
g20
g
Yemeni
