Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Marinade:

  2. 2 tablespoons jerk seasoning marinade

  3. 2 teaspoons extra-virgin olive oil

  4. 2 tablespoons fresh lemon juice

  5. 18 prawns (12 per pound or smaller), peeled and deveined Dressing:

  6. 1 large garlic clove

  7. 1/4 cup chopped Italian flat-leaf parsley

  8. 6 to 8 fresh basil leaves

  9. 1/2 cup extra-virgin olive oil

  10. 1/4 cup balsamic vinegar

  11. 1 tablespoon lemon juice

  12. Salt and freshly ground black pepper Salad:

  13. 1 pound mesclun

  14. 24 red or yellow cherry tomatoes

  15. 1 cup (4 ounces) Wisconsin Parmesan cheese, shaved

Instructions Jump to Ingredients ↑

  1. Marinade: In a medium bowl combine jerk seasoning, oil and lemon juice. Add shrimp. Marinate shrimp 1 hour at room temperature. Grill shrimp over medium heat about 2 1/2 minutes each side. Chill until serving.

  2. Dressing: In blender container add garlic, parsley, basil and half the olive oil. Purée. Add remaining oil in thin stream. Finish with vinegar, lemon juice, salt and pepper.

  3. To Serve: Toss mesclun with dressing. Divide among chilled salad plates. Arrange prawns, tomatoes and shaved Parmesan cheese over salad.

Comments

882,796
Send feedback