Spot Prawns &
Lemon Tomato Vinaigrette
INGREDIENTS:
2 dozen live spot prawns
4 roma tomato
1 bulb of fennel
¼ pitted olives
1 whole peeled shallot
5 basil leaves
½ bunch parsley
2 whole lemon
1 cup lemon oil
PREPARATION METHOD:
entrées
• S
pilt 24x fresh spot prawns down the middle spin about ¾ of the
way
• Clean spot prawns and season with salt, pepper, olive oil
• Blanch Roma Tomatoes in boiling water for 20 seconds, transfer to
ice water.
• Dice fennel into small ¼ dice, sliced olives into rings.
• Remove Tomatoes from ice water, peel the kin, cut tomatoes in
quarters, seed the tomatoes.
• Dice peeled tomato into ¼ dice, dice shallot into 1/8” dice.
• Cut basil leaves into thin strips.
• Mix all ingredients above, zest 1 lemon, add the juice of 1 lemon.
• Season with salt and pepper.
• Add lemon oil.
• The vinaigrette should be lose consistency, chunky, and a fragrant
mix of Mediterranean flavors.
• Grill the spot prawns on an open flame grill, shell side down only.
Transfer to a platter, drizzle the vinaigrette over the grilled prawns.
• Serve the prawns immediately.