Wood-Grilled Thai Prawns with Garlic-Herb Sauce

The first restaurant that Andrew Ho and I opened was an Asian-inspired seafood boil restaurant because we honestly couldn’t find a spot in San Antonio that prepared seafood the way we liked. And although our restaurant was primarily focused on Viet-Cajun seafood boils, we also had a lot of Thai influence on the menu due to Ho living and working in Thailand for many years. This recipe was inspired by a Laotian chef