Gabby Gourmet's Grilled Portabella Salad

• 14 cup olive oil
• 14 cup Worcestershire sauce
• 2 tablespoons japanese-style soy sauce
• 2 tablespoons balsamic vinegar
• 1 medium shallot, finely chopped
• 2 garlic cloves, pressed or minced
• 2 tablespoons fresh rosemary needles, minced
• salt & fresh ground pepper, to taste
• 4 large portabella mushroom caps, stems removed and discarded
• 8 large prawns, cooked, peeled and chilled
• 12 cup olive oil
• 2 garlic cloves, pressed or minced
• 2 medium shallots, finely chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon granulated sugar
• 14 cup raspberry vinegar
• salt & fresh ground pepper, to taste
• 4 cups mixed baby greens (with arugula added if not included)

1. Whisk together the first 9 ingredients.
2. Place the Portobella caps in a shallow baking dish and pour the previous marinade over all.
3. Let marinade 30 minutes, then turn to other side and continue to marinade 30 more minutes.
4. Grill the caps, upside down first, then turn and continue to grill until tender (5-7 minutes).
5. Prepare a raspberry vinaigrette by combining the half cup of olive oil, garlic, shallots, mustard, sugar, vinegar, salt and pepper.
6. Whisk the mixture well.
7. Place the greens in a large bowl and toss with the vinaigrette, then divide and arrange on four large chilled salad plates.
8. Place a grilled cap on each plate, along with 2 chilled prawns.
9. Add several grinds of fresh ground pepper and serve.

olive oil, worcestershire sauce, soy sauce, balsamic vinegar, shallot, garlic, rosemary needles, salt, portabella mushroom caps, prawns, olive oil, garlic, shallots, mustard, sugar, raspberry vinegar, salt, mixed baby greens

Taken from www.food.com/recipe/gabby-gourmets-grilled-portabella-salad-125443 (may not work)