Grilled Fennel And Gulf Prawns With Scallion Vinaigrette

Recipe Ingredients

2		Fennel bulbs - trimmed of stalks
		And quartered, leaves set aside
1 tablespoon	15ml	Extra-virgin olive oil - plus
1/2 cup	118ml	Extra-virgin olive oil
2 oz	56g	Sambuca or anisette
2 tablespoons	30ml	Freshly-ground black pepper
12 tablespoons	180ml	Gulf prawns - peeled, with (large)
		Their heads still on
6		Scallions, green and white parts - thinly sliced
2 tablespoons	30ml	Dijon mustard
4 tablespoons	60ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat barbecue or broiler.

Bring 4 quarts water to boil and add 2 tablespoons salt. Gently place fennel quarters in boiling water and cook until just fork tender, about 6 to 7 minutes. Carefully remove with slotted spoon and allow to cool on a plate.

Mix olive oil, Sambuca and black pepper well. Brush 1/2 teaspoon Sambuca mix on each fennel quarter and grill over hot grill coals or under broiler until light brown and hot through.

Brush prawns with remaining Sambuca mixture and place on grill. Cook 4 minutes a side or until cooked through.

Combine scallions, mustard and vinegar in mixing bowl. Slowly drizzle in olive oil until thick emulsion is formed, about the texture of whipping cream.

Place two warm fennel quarters like yin and yang, then 3 hot prawns heads up in teepee shape over fennel in center of each of 4 plates. Drizzle 3 to 4 tablespoons vinaigrette around prawns and fennel, garnish with fennel leaves and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5614) - from the TV FOOD NETWORK

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