Grilled Prawn Salad

• 5 tablespoons olive oil
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon minced garlic
• 30 prawns smalls
• 2 cups dry white wine
• 4 tablespoons unsalted butter
• 2 ounces sugar
• 12 cloves garlic
• 1 head radicchio
• 1/2 head escarole
• 1 cup leaves Mache
• 6 ounces feta cheese crumbled
• 1 tablespoon sherry wine vinegar
• salt
• pepper
• 16 Nicoise olives

1. *Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be peeled and deveined. Combine 2 tablespoons olive oil, thyme and minced garlic in small bowl. Dip prawns in oil mixture to coat well. Grill over hot coals just until seared. Combine white wine, butter and sugar with garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be candied.) Set aside. Combine radicchio, escarole and mache in bowl. Toss greens with garlic-syrup mixture (including candied garlic) and feta cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste with salt and
2. Arrange prawns and olives over greens.

olive oil, thyme, garlic, prawns, white wine, unsalted butter, sugar, garlic, head radicchio, head, mache, feta cheese, sherry wine vinegar, salt, pepper, nicoise olives

Taken from www.yummly.com/recipe/Grilled-Prawn-Salad-1658718 (may not work)