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