Grilled Prawns and Avocado Salad with Cilantro Lime Vinaigrette
It’s hard to beat grilled seafood, farm to table lettuce, and a freshly whisked and herbaceous salad dressing. Paired with a crisp glass of dry Rose, and it’s nearly impossible. Summer is the perfect season to enjoy this winning combination, and although making your own dressing may seem daunting, I assure you, the flavors are more than worth it. If you’re in Seattle, consider taking a day trip to Eagle Harbor Winery and grabbing a bottle of their Rose de Mourvedre, for which this recipe was developed to pair.
Fresh, wild prawns
Oak Leaf and/or Salanova butter lettuce
Jalapeno
Limes
Avocado
Toasted, salted and shelled pumpkin seeds
Cilantro
Olive oil
Garlic powder
Chili powder
Oregano
Cumin
Salt
Skewers for the barbecue
*Serves four
Peel 1 lb of fresh, wild prawns. Make a quick marinade for the prawns by combining 1 ½ tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon chili powder, ¼ teaspoon oregano, ¼ teaspoon cumin and several grinds of salt. Coat prawns with marinade.
If using wooden skewers, follow directions to prep the skewers (some require soaking with water ahead of putting on the grill). Once skewers are prepped, heat your grill to 400 degrees F. Cook prawns four minutes on each side.
While shrimp are cooking (helps to have someone else watch the grill!), wash and chop two heads of lettuce, preferably one head oak leaf, one head salinova. Add to a large bowl with 1 diced avocado and ½ cup toasted, salted, shelled pumpkin seeds.
To make dressing, combine the following in a food processor: 1 seeded and diced jalapeno, juice from 1 ½ limes, ½ cup packed cilantro, and ⅔ cup olive oil. Pulse until well combined (there will still be flecks of cilantro visible).
Toss lettuce with ⅔ of the salad dressing. Divide evenly between four plates, followed by the shrimp. Drizzle each plate with remaining dressing. Serve with a crisp glass of Rose.
*Recipe sponsored by Eagle Harbor Winery
