Grilled Prawns W White Beans, Rosemary, Mache & Mint Oil

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Cooked Great Northern beans
1 tablespoon	15ml	Chopped fresh rosemary leaves
2 tablespoons	30ml	Virgin olive oil - plus
6 oz	170g	Virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Finely-chopped red onion
1 tablespoon	15ml	Chopped fresh marjoram leaves
		Juice and zest of l lemon
1/2 cup	20g / 0.7oz	Fresh mint leaves - (packed)
2 cups	474ml	Fresh mache - washed, spun dry
12 cups	2844ml	Prawns - heads on, and (large)
		Partially peeled

Recipe Instructions

Preheat grill or broiler. Bring 3 cups water to boil in a small saucepan.

In a mixing bowl, stir together cooked beans, rosemary, 2 tablespoons of the virgin olive oil, red onion, marjoram and juice and zest of lemon. Season with salt and pepper and set aside.

Plunge mint leaves into boiling water for 30 seconds and remove to ice bath. Squeeze excess liquid from leaves and process in food processor 1 minute with remaining 6 ounces olive oil. Set aside.

Mix mache with beans and arrange in center in 4 plates. Season prawns with salt and pepper, brush with oil and grill until cooked through. Remove from grill and stack 3 on each plate against mache and beans in tepee fashion. Drizzle with mint oil and serve.

This recipe yields 4 antipasto servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5641) - from the TV FOOD NETWORK

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