Caesar salad with grilled king prawns

By Lee

Ingredients

• 20 raw king prawns, peeled and de-veined, tails intact, butterflied
• 140 ml olive oil
• 2 large garlic cloves, crushed
• 1 tablespoon lemon juice
• 8 slices sourdough bread
• 8 slices prosciutto
• 2 baby cos lettuces, leaves separated
• 4 hard-boiled eggs, quartered
• 3 tablespoons shaved parmesan cheese
• Dressing – Caesar salad dressing (fridge)

Details

Cooking time 60mins

Preparation

Step 1

1. Put the prawns in a non-metallic bowl. Combine 4 tablespoons of the oil with the garlic and lemon juice. Pour over the prawns, then cover and chill for 30 minutes.
2. Preheat the oven to 200°C. Cut the crusts off each slice of bread, then cut each slice into nine cubes. Toss in a bowl with the remaining oil until well coated. Spread the cubes on a baking tray and bake for 10 minutes, or until golden brown and crisp, turning once. Leave to cool, then break into smaller pieces.
3. Preheat a barbecue chargrill plate to medium. Cook the prosciutto for 2 minutes on each side, or until crisp. Set aside. Drain the prawns from the marinade and grill them for 2 minutes on each side, or until just cooked through.
4. Put the lettuce in a large bowl, add the dressing and toss to coat. Gently mix the prawns, prosciutto, croutons and egg quarters through. Divide between four serving plates and scatter with the shaved parmesan. Season to taste and serve at once.