Prawn Salad with Preserved Lemon and Fresh Herbs …adulterated from Neil Perry.
This is heaven. The preserved lemon and the uncooked garlic give this a fabulous zing. Use cooked prawns to make it quicker or if you have more time marinate the raw prawns in preserved lemon and then cook.
You need for 2 hungry beach bums, 20 models or one gourmand for an entree.
12 large cooked King Prawns peeled and de-veined
2 quarters of preserved Lemon (remove the pith and just use the rind)
2 Cloves Garlic
Extra Virgin Olive Oil
Sea salt
Freshly Ground black Pepper
3 tablespoons Verjuice
Small of bunch Italian Basil
Small bunch continental parsley
1 tablespoon fresh Oregano
- Pour a glass of chilled wine
- Throw on your favourite Tory Burch Caftan
- Tie your salty beach hair back in a clip
- Ask George Clooney to Devien and De-shell the prawns. Your manicure won’t take it. And he will love to rip things apart.
- Chop the preserved lemon into small little pieces about the size of the credit left on your card.
- Chop the garlic into pieces the size of your alcohol free discipline. Small.
- Throw the garlic and lemon in a large bowl with a splash of snazzy designer extra virgin olive oil with a sprinkling of chic French sea salt.
- Add a little pepper. Taste.
- Chop up the parley and oregano
- Rip the basil. It gets bruised if you cut it. Ripping is good
- Now toss the prawns and herbs into the lemon mix
- Pour in the verjuice, and more olive oil for more moisterisation.
- Season with salt and pepper
- Give it a good toss
- Taste to see you need more verjuice
- Serve immediately
- Faaaabulous! A taste sensation
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