Grilled Prawn Salad

Recipe Ingredients

5 tablespoons	75ml	Olive oil
1 teaspoon	5ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Minced garlic
30 teaspoons	150ml	Prawns * (small)
2 cups	474ml	Dry white wine
4 tablespoons	60ml	Unsalted butter
2 oz	56g	Sugar
12		Garlic
1		Radicchio
1/2		Escarole
1 cup	40g / 1.4oz	Mache leaves
6 oz	170g	Feta cheese - crumbled
1 tablespoon	15ml	Sherry wine vinegar
		Salt - pepper
16		Nicoise olives

Recipe Instructions

*Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be peeled and deveined.

Combine 2 tablespoons olive oil, thyme and minced garlic in small bowl. Dip prawns in oil mixture to coat well.

Grill over hot coals just until seared.

Combine white wine, butter and sugar with garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be candied.) Set aside.

Combine radicchio, escarole and mache in bowl. Toss greens with garlic-syrup mixture (including candied garlic) and feta cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste with salt and pepper. Toss again then distribute greens among 6 plates.

Arrange prawns and olives over greens.

Source:
ESSENCE OF EMERIL SHOW

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