Caesar salad with grilled king prawns

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A recipe from the Good Food collection.

Ingredients

  • 20 raw king prawns (shrimp), peeled and deveined, tails intact, butterflied
  • 140 ml (5 fl oz) olive oil
  • 2 large garlic cloves, crushed
  • 1 tablespoon lemon juice
  • 8 slices sourdough bread
  • 8 slices prosciutto
  • 2 baby cos (romaine) lettuces, leaves separated
  • 4 hard-boiled eggs, quartered
  • 3 tablespoons shaved parmesan cheese

Dressing

  • 2 egg yolks
  • 3 garlic cloves, crushed
  • 4 anchovy fillets, drained (reserve 1 teaspoon of the oil)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 125 ml (4 fl oz/½ cup) olive oil
  • 1 tablespoon finely grated parmesan cheese

Method

1. Put the prawns in a non-metallic bowl. Combine 4 tablespoons of the oil with the garlic and lemon juice. Pour over the prawns, then cover and chill for 30 minutes.

2. Preheat the oven to 200°C (400°F/Gas 6). Cut the crusts off each slice of bread, then cut each slice into nine cubes. Toss in a bowl with the remaining oil until well coated. Spread the cubes on a baking tray and bake for 10 minutes, or until golden brown and crisp, turning once. Leave to cool, then break into smaller pieces.

3. To make the dressing, blend the egg yolks, garlic, anchovies, anchovy oil, mustard, Worcestershire sauce and lemon juice in a food processor until combined. With the motor running, slowly add the oil in a thin stream — it will gradually thicken and turn creamy. Add the parmesan, blend well and season to taste. Refrigerate until needed.

4. Preheat a barbecue chargrill plate to medium. Cook the prosciutto for 2 minutes on each side, or until crisp. Set aside. Drain the prawns from the marinade and grill them for 2 minutes on each side, or until just cooked through.

5. Put the lettuce in a large bowl, add the dressing and toss to coat. Gently mix the prawns, prosciutto, croutons and egg quarters through. Divide between four serving plates and scatter with the shaved parmesan. Season to taste and serve at once.

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  • Main Ingredients - Shellfish
  • Cuisine - Mexican
  • Course - Lunch, Dinner, Main-course
  • Occasion - Barbecue

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