Grilled Jumbo Tiger Prawns on a Skewer, basted with a Lemon, Ginger, Garlic, Butter sauce, on a bed of Crisp Greens and a Light Sherry Vinaigrette

Ingredients:

• 24 peeled, de-veined Jumbo Prawns
• 4 bamboo skewers
• 1 -2 lemons
• 2 cloves garlic, minced
• sea salt
• fresh cracked pepper
• 3 tbsp butter
• 2 tbsp. Flat leaf parsley, chopped
• 1 tbsp. Ginger, chopped
• 4 cups assorted greens
• sea salt
• fresh cracked pepper
• 6 tbsp. Extra virgin olive oil
• 1 small red onions, sliced
• 1/2 cup cherry tomatoes
• 1 small yellow pepper, julienne
• 3 tbsp. Sherry vinegar
• 1 tbsp. Grainy Dijon mustard

Directions:

1. Soak skewers in water.
2. Prepare the sauce for the prawns; melt butter, add ginger, garlic, parsley, and seasoning. Put aside
3. Prepare the vinaigrette; in a bowl whisk oil, vinegar, Dijon, and seasoning. Put aside
4. Wash and dry salad greens. Put aside
5. Place 6 prawns on each skewer, season.
6. Preheat grill; place skewers onto grill and baste continuously with sauce. Cook each side for approx. 3-4 minutes or until firm.
7. Place salad ingredients in a bowl, season, add vinaigrette, and toss.
8. Portion greens onto 4 plates and top with skewered prawns

4 servings