See Also: Appetizers · Fish and Seafood · Main Dishes · Scheid Vineyards
Grilled Prawns with Kiwi Salad
From Dorothy McNett's Recipe book at www.dorothymcnett.com. These prawns can be grilled outside over medium coals, or easily cooked in a heavy bottomed saute pan or stove-top grill pan. It is the presentation of the prawns served with diced kiwi and cheese over a bed of fresh greens that blends so perfectly with Viognier.
1 pound medium to large prawns
1/4 cup soy sauce
1/4 cup honey
zest of 1 lemon
freshly ground pepper
1 kiwi
small wedge of triple creme brie, such as Saint Andre
fresh salad greens
extra virgin olive oil
pinches of black or coral sea salt crystals
Peel and devein the prawns. Try to leave the tail intact as it will help in the turning and in the presentation, especially if cooked on your outside barbecue. Combine the soy sauce, honey, zest of the lemon and some pepper in a bowl and toss in the prawns. Allow to marinate about 30 minutes or more. If cooking in a saute pan or a wok, heat over medium heat, adding the prawns and the marinade. Cook and stir only until prawns turn pink and curl up. Do not overcook! Set aside while you prepare the kiwi and cheese mixture.
Wash the kiwi and dice into 1/4 inch cubes, peeling it if you want to but is not necessary. Dice up the cheese and toss with the kiwi. Arrange salad greens in a beautiful bowl or platter. Drain the prawns and place them over the greens along with the kiwi and cheese mixture, drizzling with a bit of the reserved juices and olive oil. Sprinkle with a little sea salt crystals. Serve!
Recipe created 2009-07-27.
