Firecracker Prawns

• 0.5 cup hoisin sauce
• 0.5 cup orange juice
• 1 serrano chili, seeds and ribs removed, finely diced
• 0.25 bunch cilantro, leaves only, chopped
• 1 bunch green onions, chopped
• 0.25 cup olive oil
• 2 lb. large prawns (21–25 per lb.), peeled and deveined, tails left on
• More chopped cilantro leaves and green onion for garnish

Mix together the hoisin sauce, orange juice, chili, cilantro, onions, and olive oil in a glass bowl. Add the prawns and stir well to coat. Cover and refrigerate for 1–2 hours.

Pre-heat your oven to 375F.

Remove the shrimp from the marinade, discarding the marinade, and place them on a baking sheet. Bake for about 11 minutes, until done.

Transfer the shrimp to a platter and garnish with chopped green onions and cilantro.

If you want to make these ahead of time, after cooking, let them cool completely, then cover and refrigerate them . Just before serving, reheat the prawns in a 350-degree oven for 5 minutes, until hot.