Add the hot, sweet taste of the Caribbean to your menu with Chef Jenny Burthwright’s island take on prawns! Spiced with the red and black pepper blend of Club House Caribbean Jerk Seasoning, these prawns are crusted with a coconut dredge and served with a house-made peaches ‘n’ corn aioli. A bite of the beach with every forkful! This recipe was created for Club House for Chefs by: Jenny Burthwright, Chef Owner of Jane Bond BBQ in Calgary.