Wild jumbo prawns with lemony orzo salad

Ingredients

• Grape seed oil
• 1 tsp smoked paprika
• 1 tsp lemon peel, grated
• 1 tsp garlic, minced
• Coarse sea salt
• Freshly ground pepper
• 12 wild jumbo prawns, shelled and deveined
• 2 tbsp olive oil
• 2 cups cooked orzo
• 1 cup grape tomatoes, halved
• 5-oz baby spinach leafs
• 2 tbsp scallions whites
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp scallion greens

Preparation

Prawns

In a medium bowl, combine 1 tbsp of grape seed oil with smoked paprika, lemon peel, and garlic; season with salt and pepper and whisk to combine.

Add shrimp to bowl and allow marinating for 20-30 minutes. (In the meantime, work on the salad)

Heat 2 tbsp of grape seed oil in a sauté pan over medium-high heat. When pan is really hot, sauté shrimp 2 minutes on each side, until pink. Transfer to a platter and set aside.

Orzo Salad

In a small bowl, combine olive oil with fresh lemon juice and season with salt and pepper. Combine orzo, tomatoes, spinach leafs, and scallion whites in a large bowl.  Pour lemon dressing over salad and toss to coat. 

Plating

Serve lemony orzo salad on the bottom of the plate and top with 3 jumbo prawns. Garnish with scallion greens and lemon grind.