Scroll To Top

Cedar Grilled Prawns with Blackberry Citrus Salad

  • Prep Time
    Prep Time: 30 minutes
  • Cook Time
    Cook Time: 25 to 30 minutes
  • Serves
    Serves: 4 servings
  • 1/2 Cup plus 2 tablespoons extra virgin olive oil
  • 1/4 Cup Champagne vinegar
  • 1 Tbsp. grated lemon zest
  • 8 Ounces spring lettuce mix
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 4 cedar planks (6-inch)
  • 16 large prawns, peeled and deveined (16-20 count or 1 pound)
  • 16 baby puple potatoes
  • 2 navel oranges
  • 2 navel oranges
  • coarse sea salt and ground black pepper, to taste
  • 1 fennel bulb, trimmed, thinly sliced
  • 1 shallot, thinly sliced
  • 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.
Calories 491
Total Fat 21.22 g
Saturated Fat 2.99 g
Cholesterol 172.36 mg
Sodium 411 mg
Total Carbohydrates 47.60 g
Dietary Fiber 13.19 g
Protein 30.38 g

Related