A few weeks ago I found Meyer lemons at the store. A cross between a lemon and a tangerine, they are very hard to find outside of California and to scoop a bag of them up here in British Columbia was pure luck. I celebrated my good fortune by marinating some prawns in home made Meyer lemon vinaigrette, then tossing them with a big salad and drizzling the whole lot with more of the dressing.My guys wolfed it down and declared the dinner a success. If you substitute regular lemons, you may need to add more sugar and honey.
Meyer Lemon Prawn Salad
Adapted from Duda Farm Fresh Foods
Dressing and Marinade:
1 ½ Meyer Lemons (juiced for a total of ¼ cup fresh juice)
1 Tbsp red wine vinegar
1 garlic clove
1½ tsp whole grain prepared mustard
1 ½ tsp Italian herbs
1 tbsp honey
1 ½ tsp sugar
Pinch of salt
¾ cup extra virgin olive oil
1 lb of prawns, peeled
1 can of crab meat
Green leaf lettuce, chopped
Red pepper, cored, seeded, and chopped
3 green onions, sliced
First, make the dressing/marinade:
Put all the ingredients except the oil in a blender and put the lid on. Process a little to chop the garlic and mix together. Next, with the motor running, slowly add the oil in a steady stream until it emulsifies.
Pour about ¼ cup (more, if you like) over the prawns, cover with cling wrap and allow them to marinate for about 30 minutes. Meanwhile, prepare your salad. You can do this any way you like, really. I chopped up everything and arranged some on each plate to make it look pretty.
In a skillet over medium heat, pour in a glug of olive oil and sauté the prawns until they are pink and cooked through. Remove with a slotted spoon and set aside to cool for about 5 minutes or so. Divide the prawns between the plates, mounding them to the side and topping with some of the crab.