Smoked Paprika Prawns, with Avocado and Arugula Salad
A few extra steps in this recipe make all the difference. Here, you’ll discover the magic of smoked paprika. Amazing!
Ingredients
12 jumbo prawns, peeled
6 red pearl onions
3 ears of corn, husked
2 teaspoons smoked paprika
¼ cup extra-virgin olive oil
Sea salt and cracked black pepper
6 skewers (if wooden, soak in water
overnight)
1 ciabatta loaf, sliced diagonally
2 avocados, cubed
1 package arugula
Vinaigrette
6 tablespoons orange juice
3 ½ tablespoons white wine vinegar
2 tablespoons fresh chives, chopped
1 ½ teaspoons orange zest
¼ cup extra virgin olive oil
Preparation
Preheat outdoor grill or stovetop skillet to medium high heat. In small bowl, whisk vinaigrette ingredients until emulsified; set aside.
Thread prawns onto 3 skewers and onions onto remaining 3 skewers. Brush prawns, onions and bread with olive oil and sprinkle with salt and pepper. Rub paprika liberally onto prawns. Place corn onto grill and cook for about 4-6 minutes.
Meanwhile grill prawns and onions until cooked about 2 minutes each side for prawns; onions until caramelized slightly. Grill bread slices until golden. Remove all from grill and place onto work surface. Remove prawns and onions from skewers, cut corn from cob and place all into large bowl with avocado and arugula. Pour over vinaigrette; toss and serve with grilled bread. Serves 4 –6.
