|If you find yourself in need of a culinary road trip or are already moving in the direction of the Hood Canal, don't miss the chance to stop at Robin Hood Restaurant and Pub in Union. One of my favorite things on the menu is the lemon drop prawn appetizer. This recipe is the (slightly less fabulous) home version of the amazing dish they serve at Robin Hood in Union. If you're ever in the area don't miss your chance to try this appetizer! Their website is here: Robin Hood Restaurant and be sure and tell them we said hello!
serves 6ish for appetizers
1 pound shrimp (tigers will work great but you can also use the wild Mexican prawns or save this recipe for the fresh spot shrimp that are available in the spring and summer)
2T olive oil
Salt and pepper to taste
½ cup sugar
Juice from 3 lemons (about ½ cup)
Lemon zest from half of a lemon
½ cup mayonnaise
In a large pan, drizzle in 2T of olive oil and turn your burner on medium high. Add the shrimp to the pan, sprinkle with salt and pepper, and toss a bit to make sure you've got just a single layer. Cook for about 2 minutes on each side and remove from heat.
In a small sauce pan over medium heat, melt the butter and add the sugar, zest and lemon juice. Slowly stir until the sugar is dissolved, then pour into a medium bowl. Let it cool for a few minutes, then wisk in your mayo. Add the shrimp and serve with a tiny sprinkle of chopped parsley for color. Enjoy!