Recipes & Ideas

Cedar Grilled Prawns with Blackberry Citrus Salad Recipe

Cedar planks infuse food with a subtle smoky flavor while it cooks. In this appetizing blackberry recipe, a citrus-flavored prawn, fennel and potato mixture tops a blackberry salad.

INGREDIENTS

4 cedar planks (6-inch)
16 large prawns, peeled and deveined (16-20 count or 1 pound)
16 baby purple potatoes
2 navel oranges
2 blood oranges or seedless tangerines
1/2 cups plus 2 tablespoons extra virgin olive oil
1/4 cups Champagne vinegar
Coarse sea salt and ground black pepper, to taste
1 fennel bulb, trimmed, thinly sliced
1 shallot, thinly sliced
1 tablespoon grated lemon zest
8 ounces spring lettuce mix
1 package (6 ounces) Driscoll's Blackberries

Instructions

Soak planks in cold water 10 to 20 minutes. Cook prawns 8 to 10 minutes or until they are no longer glossy in appearance.

Cook potatoes in boiling water until tender. Drain, cut in half and set aside. Peel oranges. Cut segments from membrane with a sharp knife, collecting enough juice to make 3 tablespoons and reserving segments separately. Whisk together orange juice, 1/2 cup oil and vinegar. Season with salt and pepper.

Combine prawns, remaining 2 tablespoons oil, fennel, shallot and lemon zest in a large bowl. Season with salt and pepper.

Arrange prawns under the fennel mixture in a single layer on the planks, dividing prawns and fennel evenly. Grill over medium-high heat until prawns are cooked and plank is well-charred. Just before removing from grill, drizzle each with 1 teaspoon vinaigrette.

Toss lettuce lightly with some of the vinaigrette. Gently mix in blackberries, potatoes, orange segments and additional vinaigrette as needed. Divide salad onto four plates. Slide prawns and fennel over salads and serve.