Now I love prawns, and I love salads, so when I get a recipe that combines the two, I am happy to give it a try.
I made a slight adjustment to the original recipe, and I now have a lunch dish that is light and I really enjoyed. The dressing is simple, adjust it if you want to, it really is a guide, but I love it for its freshness.
The recipe uses fresh prawns that you peel and devein, but I also made it with defrosted frozen Australian prawns, and it was just as good. Frozen prawns come in handy when you need a quick lunch or dinner idea, as they defrost quickly and taste great.
So if you are looking to make a light simple lunch or dinner, give this recipe a try, it really is lovely.
2 limes, juiced
Sea salt, to taste
Freshly ground black pepper, to taste
3 tablespoons fresh flat leaf parsley leaves
1/4 cup (60ml) extra virgin olive oil
2 French Shallots, finely sliced
2 tablespoons olive oil
20 raw medium prawns, peeled and deveined, tails left on
1 butter lettuce, washed, dried and shredded
2 avocados, each cut into eight pieces
Put the lime juice, salt, pepper, parsley, extra virgin olive oil and shallots in a bowl and stir to combine.
Heat the olive oil in a large frying pan over high heat. Add the prawns, season with salt and pepper. Cook the prawns for about 1 minute on each side, or until nearly cooked, they continue cooking for a short while after you take them off the heat.
Arrange the lettuce in a serving bowl, drizzle with a little dressing and give it a light toss. Add the avocado and prawns. Drizzle with more of the dressing and serve.
Pin it: https://au.pinterest.com/pin/399413060677160468/