Grilled Prawn Salad
Recipe created and tested by Chef Kamden Watson for Phantom Rivers Wine
Yields: 4 servings
Ingredients:
1 bunch Arugula, Washed and Dried
4 each Cherry Tomatoes
2 oz. Herb Goat Cheese
16 each Jumbo Shrimp (10/12 count)
4 each Fresh Strawberries
Marinade for Jumbo Shrimp
2 oz. Extra Virgin Olive Oil
1 oz. Lemon Juice
½ Teaspoon Red Crushed Pepper
½ Teaspoon Salt
¼ Teaspoon Black Pepper
Directions:
1. Preheat Barbeque
2. Cut strawberries and tomatoes into quarters
3. Grill prawns for approximately 45 seconds on each side
4. Cut 1/8 inch slice of herb goat cheese for garnish
5. Toss Arugula in ¼ Cub of Lychee Nut Vinaigrette
6. Assemble to your preference
Serve with Phantom Rivers Sauvignon Blanc
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Arroyo Grande
John Thunen, Winemaker
MAY WINE SALE
2006 CABERNET SAUVIGNON
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2006 PASO DEL SOL
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