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Red pepper flakes add a hint of heat to this light and zesty salad. Pair with California Sauvignon Blanc or Pinot Noir.

April Garlic Prawns


2 cups (2 ounces/60g)  salad greens

2 teaspoons (10ml)  sesame oil

salt and freshly ground black pepper

2 tablespoons (30ml) extra virgin olive oil, divided

8 large garlic cloves, peeled and thinly sliced

1 pound (450g) medium prawns, shelled and deveined

½ teaspoon (2.5ml) red pepper flakes

3 tablespoons (30g) minced fresh ginger

2  cucumbers (each about 8 inches/20 cm), peeled, cut in half lengthwise, and sliced into ¼-inch-thick (.5cm) half-rounds

2 tablespoons (30ml) soy sauce

2 limes, each cut into 4 wedges

Serves 4


1. Put the salad greens in a large bowl and drizzle with the sesame oil. Season with salt and pepper, to taste, and toss to mix. Set aside.

2. Heat 1 tablespoon (15ml) of the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the garlic; cook and stir for 30 seconds. Add the prawns and red pepper flakes; cook and stir for about 3 minutes, or until the shrimp is cooked through. Season with salt.

3.  Scrape the shrimp and garlic into a bowl and set aside.

4. Using the same skillet, heat the 1 remaining tablespoon (15ml) of olive oil over medium-high heat until hot but not smoking. Add the ginger; cook and stir for 1 minute. Add the cucumber and soy sauce and cook for 3 more minutes. Remove from heat.

5. Divide the salad among 4 plates. Top each with a quarter of the cucumbers, followed by a quarter of the shrimp. Squeeze the juice of one lime wedge over each salad and garnish with a second lime wedge.

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