Skewers Of Grilled Prawns With A Fresh Corn And Tomato Salad

Recipe Ingredients

1 cup	237ml	Olive oil
1/2 cup	118ml	Dijon mustard
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Hot sauce
1/2 teaspoon	2.5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
24		Prawns - head and tail intact (medium)
		And the shell from the body removed
24		Wooden skewers - soaked in water
2 cups	125g / 4.4oz	Fresh sweet corn kernels - blanched
2 tablespoons	30ml	Chopped fresh basil leaves
1/2 cup	31g / 1.1oz	Chopped red onion
1		Cherry tomatoes - halved
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/2 cup	73g / 2.6oz	Chopped yellow bell pepper
1 lb	454g / 16oz	Fresh asparagus - cleaned, and
		Roasted until tender
2 tablespoons	30ml	Chopped green onions, green part only

Recipe Instructions

In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, and garlic. Season with salt and pepper. Whisk to blend well. Season the prawns with salt and pepper.

Place 2 prawns on each skewer and place in a large resealable plastic bag. Pour half of the dressing over the prawns, seal the bag and shake several times to evenly distribute the dressing over each prawn. Place in the refrigerator and allow to marinate for 1 hour.

Remove from the bag and bring to room temperature. Preheat the grill. Place skewers on the grill and cook for 2 to 3 minutes on each side, or until the prawns turn bright pink and their tails curl in.

In a medium mixing bowl, combine the corn, basil, onion, tomatoes, and bell pepper. Add the remaining dressing and toss to mix. Cover and chill for at least 2 hours before serving.

Using 3 to 6 spears of asparagus, form a triangle in the center of each serving plate. Spoon the corn and tomato mixture in the center of each plate. Lay 2 to 3 skewers on top of the salad. Garnish with green onions.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD - NETWORK

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