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Recipe of the Month - July 2010

Cedar Grilled Prawns with Blackberry Citrus Salad

Prep Time: 30 minutes   |    Makes: 4 servings

Ingredients
  • 4 4 4each Volumecedar planks (6-inch) 
  • 16 16 16each Volumebaby purple potatoes 
  • 2 2 2each Volumenavel oranges 
  • 2 2 2each Volumeblood oranges or seedless tangerines 
  • 1/2 1/2 1/2cup CUP_USVolumeextra virgin olive oil 
  • 2 2 2Tbsp. TABLESPOON_USVolumeextra virgin olive oil 
  • 1/4 1/4 1/4cup CUP_USVolumechampagne vinegar 
  • 16 16 16each Volumeprawns, large (16-20 count or 1 pound), peeled and deveined 
  • 2 2 2Tbsp. TABLESPOON_USVolumeolive oil 
  • 1 1 1each Volumefennel bulb, trimmed, thinly sliced 
  • 1 1 1each Volumeshallot, thinly sliced 
  • 1 1 1Tbsp. TABLESPOON_USVolumelemon zest 
  • 8 8 8oz. OUNCE_USVolumespring lettuce mix 
  • 1 1 1pkg. VolumeDriscoll's Blackberries (6 oz.) 
  • 1 1 1pinch Volumecoarse sea salt 
  • 1 1 1pinch Volumeblack pepper, ground 
Instructions
  1. Soak planks in cold water for 10-20 minutes. Cook prawns for 8-10 minutes, until they are no longer glossy in appearance. 
  2. Cook potatoes in boiling water until tender. Drain, cut in half and set aside. 
  3. Peel oranges. Cut segments from membrane with a sharp knife, collecting enough juice to make 3 tablespoons and reserving segments separately. 
  4. Whisk together orange juice, 1/2 cup olive oil and vinegar. Season to taste with salt and pepper. 
  5. Combine prawns, 2 tablespoons olive oil, fennel, shallot and lemon zest. Season with salt and pepper. 
  6. Arrange prawns under the fennel mixture in a single layer on the planks, dividing prawns and fennel evenly. Grill over medium-high heat until prawns are cooked and plank is well-charred. Just before removing from grill, drizzle each with 1 teaspoon vinaigrette. 
  7. Toss lettuce lightly with some of the vinaigrette. Gently mix in blackberries, potatoes, orange segments and additional vinaigrette as needed. 
  8. Divide salad onto four plates. Slide prawns and fennel over salads and serve. 

Nutrition Facts

Serving Size: 4
Amount Per Serving
Calories 491
Total Fat 21.22g
    Saturated Fat 2.99g
Cholesterol 172.36mg
Sodium 411mg
Total Carbohydrates 47.60g
    Dietary Fiber 13.19g
Protein 30.38g