Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

To make the dressing:.

Put all the dressing ingredients together in a jam jar or a lidded salad dressing container and shake them well until the dressing has emulsified and has thickened.

Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad.

In a large roomy frying pan and over a medium heat - cook the prawns in the white Pineau, moving them around all the time until they are pink and cooked - about 3-6 minutes depending on the size of the prawns.

On a large plate, arrange the salad leaves and just before serving the prawns, add the dressing to the pan with the prawns, stirring around well to give them all a good coating.

Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves.

Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both!

Serve 6 prawns per person for a starter and between 8 and 12 per person for a light luncheon dish, with crusty bread and butter.

N.B. Make sure you have finger bowls and wipes available, or just lick your fingers!

Sublime!