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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a meal in itself or a great salad when serving for 4 before more tasty food. I left the croutons out (not a big fan) and tossed the red onions in with the prawns out of personal preference since raw onion can have an edge. Read more . You can trim the tails off the prawns or have a side plate. Ingredients:
1 lb prepared prawns |
1 t olive oil |
1 minced garlic |
1/4 tsp hot pepper flakes |
3 t minced parsley |
4 c. arugula |
1 c. croutons |
1/4 c. thinly sliced red onion |
1/2 c. green or black olives, pitted |
orange vinaigrette |
2 oranges |
1 tsp orange zest |
1/4 c. oil |
2 t sherry vinegar |
1/4 tsp s & p |
Directions:
1. Blend zest and orange segments. Add in oil, vinegar, S&P. Set aside.
2. In large skillet, heat prawns over medium-high heat and sauté with garlic, pepper flakes, until pink, about 5-7 minutes. Add 2 T vinaigrette; cook, stirring, until no liquid remains, about 3 minutes. Stir in parsley.
3. Add arugula, croutons, onions, and remaining dressing. Top with prawns and olives.
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