Grilled Prawns Salad
Whether you call them shrimp or prawns, the shellfish is a delicious addition to any light dish, especially when you are making Grilled Prawns Salad.
What I love most about this recipe is that it could be a wonderful luncheon recipe, or a summer dinner on days when its too hot to eat anything heavy.
The other benefits include the fact that you can serve 8 people with this dish, and its less than 200 calories per serving!
Go ahead, and have seconds without guilt....
1 c. white beans, rinsed (or 1 14 oz. can of white beans)
2 c. chicken broth
2 c. water
1 medium yellow onion, chopped
2 carrots, peeled and chopped crosswise
1/2 c. olive oil
2 garlic cloves, thinly sliced
1 T. fresh rosemary, chopped
2 T. dry white wine
3 T. balsamic vinegar
1 1/2 pounds large shrimp (prawns), peeled and devined
2 T. fresh lemon juice
1 bunch fresh arugula, rinsed and stemmed
1 medium tomato, sliced (optional)
salt and ground black pepper to taste
If you are going to cook the beans from scratch, put the beans in a medium bowl and cover with cold water. Soak for 6-8 hours, or overnight. Change the water at least once during the soaking.
Drain the beans and put them into a large pot. Add chicken broth, water, onion and carrots. Bring mixture to a boil, then reduce heat, cover and simmer for 45-50 minutes. Stir occasionally.
Drain and rinse the beans again and discard the onion and carrots. Set aside beans.
In a medium bowl, whisk together 1/4 c. of the olive oil, garlic, rosemary 1 T. balsamic vinegar and salt/pepper. This will be the marinade for the prawns. After rinsing and patting dry the prawns, add to the bowl and stir to coat. Cover and chill for 1 hour.
Remove prawns from the marinade and grill over medium heat 5-7 minutes total, turning once.
Add the grilled prawns to the beans, then add lemon juice, tomatoes and arugula. Mix together.
Take the remaining 2 T. balsamic vinegar and 1/4 olive oil and combine. Pour over the top of the salad.