Zingy Bbq Prawns Salad With Shallot Vinaigrette

• 12 large cleaned and peeled Tiger Prawns thawed if frozen
• 7 nice crisp fresh leaves of Lemon Verbena (Herb)Chopped fine
• 1/4 cup Extra Virgin Olive Oil
• 3 gloves chopped garlic
• salt and pepper
• 1/2 juice from a lemon
• 2 nice servings of fresh picked salad greens (Butter, Romaine, Arugula or a nice mix at your gourmet store.)
• Shallot Vinaigrette
• 3 large bulbs of fresh shallot cleaned of skins
• 1 each tablespoon Dijon Mustard
• 1 cup champagne vinegar
• pinch of herbs de Provence
• Salt and pepper
• 1-1/4 cup extra virgin Olive oil

1. For Shrimp
2. 1)Prepare charcoal or wood fire or propane grill to get hot.
3. 2)Mix prepared ingrediants in a bowl and pour over shrimp to marinate 10 minutes.
4. For Dressing
5. 1)place first four ingredients in food chopper and chop until smooth.
6. 2) Add in Olive oil slowly to almost thick and stop. If a little water is added it will thin a bit which is good.
7. 3)Add salt and pepper to taste. Keeps in fridge for 2-3 weeks!
8. Assemble:
9. 1)Wipe off prawns a little and grill until pink and firm in the middle.
10. 2)Mix dressing into greens in a salad bowl and toss enough dressing to coat lightly. Plate
11. 3) Arrange 6 grilled prawns on top of greens and on the side of the greens to form a pretty plate. Garnish with some nice bread and olive oil and that crisp white wine. Dinner is done in as little as 15 minutes!

lemon, olive oil, garlic, salt, lemon, butter, shallot, shallot, dijon mustard, champagne vinegar, herbs, salt, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/zingy-bbq-prawns-salad-with-shallot-vinaigrette-1201393 (may not work)