| Serves 6 as an entrée Ingredients 20 medium green prawns, peeled, tails intact and deveined ¼ cup extra virgin olive oil ¼ cup pink grapefruit juice 2 cloves of garlic, finely chopped 1 pink grapefruit, segmented 3 red witlof [about 200g], leaves separated 100 g frisee, coarsely chopped Grapefruit dressing 2 tsp pink grapefruit juice 1/3 cup extra-virgin olive oil 2 tbsp Banyuls vinegar [see note] Method Place prawns in a bowl with extra virgin olive oil, pink grapefruit juice and garlic, and season with sea salt and freshly ground black pepper. Cover and refrigerate for 2 hours. Remove prawns from marinade and grill on a barbecue over high heat for 2-3 minutes each side. For pink grapefruit dressing, combine ingredients in a bowl, season to taste and whisk to combine. Combine prawns, grapefruit, witlof and frisée in a large bowl. Add dressing, mix to combine and serve immediately. Note: Banyuls vinegar is an intense barrel-aged vinegar made from Banyuls dessert wine. It is available from specialty food stores. |
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