Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

Ingredients

DRESSING

• 4 tablespoons fresh lovage, leaves finely chopped or celery top
• 3 tablespoons creme fraiche or double cream
• 1/2 lime, juice and zest of, finely grated
• 1/2 lemon, juice and zest of, finely grated
• 1 teaspoon caster sugar or fine sugar
• 1 tablespoon olive oil
• 50 ml white pineau
• 1 teaspoon Dijon mustard
• salt
• pepper

Salad

• mesclun or mixed salad green, of your choice
• extra lovage (to garnish)
• extra lime or lemon (to garnish)

Directions

1. 1

   To make the dressing:.

2. 2

   Put all the dressing ingredients together in a jam jar or a lidded salad dressing container and shake them well until the dressing has emulsified and has thickened.

3. 3

   Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad.

4. 4

   In a large roomy frying pan and over a medium heat - cook the prawns in the white Pineau, moving them around all the time until they are pink and cooked - about 3-6 minutes depending on the size of the prawns.

5. 5

   On a large plate, arrange the salad leaves and just before serving the prawns, add the dressing to the pan with the prawns, stirring around well to give them all a good coating.

6. 6

   Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves.

7. 7

   Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both!

8. 8

   Serve 6 prawns per person for a starter and between 8 and 12 per person for a light luncheon dish, with crusty bread and butter.

9. 9

   N.B. Make sure you have finger bowls and wipes available, or just lick your fingers!

10. 10

    Sublime!