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Prep time: 20 min
1 lb tub of frozen BC Spot Prawns, thawed
Salt and pepper to taste
4 tbsp butter
1 glove garlic, minced
2 tbsp finely chopped fresh herbs of your choice.
4-6 cups organic mixed greens
2 large peaches, sliced
1 avocado, diced
1/2 small red onion, very thinly sliced
1/2 cup goat cheese crumbles
1/2 cup sliced toasted almonds
3 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp dijon mustard
Salt and pepper, to taste
Optional: 1 tsp sugar, to sweeten dressing
Skewer Prawns (shell and tail kept on) onto wooden (soak for at least 30 min before) or metal skewers.
Brush with olive oil and a generous amount of salt and pepper.
Heat grill to medium heat
Place skewers onto grill and grill for 3 min per side or until shells are light pink and charred.
Melt butter and add garlic and herbs
Once prawns are off the grill brush with butter mixture.
Serve immediately along side salad.
In a medium bowl, whisk together the balsamic vinaigrette: balsamic, olive oil, minced garlic, dijon and salt and pepper.
In a large bowl, add the greens. Top salad with peach slices, diced avocado, red onion, goat cheese crumbles and toasted almonds. Toss gently right before serving.