[Recipes Index] [World of Chefs]

Ingredients:

Prawns and Marinade:

• 16 prawns or large shrimp, peeled, deveined and cooked
• ¼ cup extra virgin olive oil
• ¼ cup dry white wine
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons chopped onion
• 1 tablespoon chopped fresh lemon thyme

Honey Lime Dressing:

• 2 shallots, chopped
• 2 tablespoons honey
• ¼ cup freshly squeezed lime juice
• 2/3 cup extra virgin olive oil

Salad Ingredients:

• 1 ripe papaya
• 1 ripe mango
• 2 ripe avocados
• 1 small cucumber
• 1 small head radicchio
• 1 small head butter lettuce
• 1 small bunch spinach, stems removed
• 1/3 cup chopped toasted walnuts

Preparation:

Combine the prawns and prawn marinade ingredients in a glass bowl, marinate for at least two hours turning two or three times.

To make the dressing, combine all of the dressing ingredients in a small food processor fitted with a steel blade. Process the mixture until it is well combined.

Remove the peel, seeds and/or pits of the papaya, mango and avocados and slice into wedges. Remove the peel and seeds from the cucumber and slice on the diagonal.

On each plate, create the bed of lettuces using the best leaves. Arrange the papaya, mango, avocado and cucumber pieces on top of the lettuce. Remove the prawns from the marinade with a slotted spoon and arrange the prawns on top of the salad. Sprinkle the chopped walnuts on top, drizzle the dressing over the salad, garnish with nasturtiums or fresh sprigs of lemon thyme.