This prawn salad is perfect for a warm weather dinner or lunch because the cooking is minimal. Make sure to allow enough time for the shrimp to marinate. The Beaujolais blend, lemon and olive oil make for a delightful dressing. I like making this for an appetizer since it can be made a day in advance.
- 1 lb. medium raw prawns,remove shell and devein
- 1 cup dry white wine
- Juice of ½ medium size lemon
- ¼ tsp. red pepper flakes
- 4 Cups water
- 1 Mediterranean Bay Leaf
Combine all of the ingredients in a 4-quart pot and bring to boil. Lower the heat, add the prawns and cook over mediem heat till opaque about 3-4 minutes. Drain and cool the prawns.
In a large bowl combine:
- 2 tsp. Fuller’s Beaujolais Blend
- 2 fresh cloves of minced garlic
- 5 Tbs. fresh lemon juice
- ½ Cup of virgin Olive Oil
- Salt and pepper to taste
- 8 ounces snap peas
- 1/2 – 3/4 cup chopped red or yellow pepper
- 1/2 cup cherry tomatoes
Whisk the dressing till thickened and opaque. Add the prawns and stir the mixture. Cover the bowl and allow to marinate about 3 hours in the refrigerator. Next blanch the snap peas in the same broth the prawns were cooked in for 2 minutes. Drain and chill.
Arrange the lettuce or greens on individual plates or large platter. Top with the prawns, snap peas, chopped peppers, and cherry tomatoes. Finish with any remaining dressing. Serve with sour dough bread or as an appetizer. Makes 3 entrées or 8 appetizers.