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Prawn Salad Recipe
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Prawn Salad

Course Antipasto
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Author Vincenzo's Plate

Equipment

  • Small jar with lid
  • Tablespoon
  • Teaspoon
  • Strainer
  • knife

Ingredients

  • ½ kg Cooked king or medium tiger prawns
  • Cherry tomatoes A handful. Diced
  • 2 slices Fresh bread
  • Extra virgin olive oil EVOO
  • ½ Lemon
  • Small bunch of Parsley
  • Sprinkle of pepper
  • 3 tsp Barilla Pesto Genovese

Instructions

  • CLEAN THE PRAWNS
  • Clean the prawns by removing the head and legs then the outer layer. Then remove the vein by slicing through the middle of the back and pulling it out.
  • PREPARE THE DRESSING
  • Add 3 tablespoons of EVOO to a small jar, squeeze ½ lemon (straining out the seeds), add reshly chopped parsley, a sprinkle of pepper and 3 x teaspoons of Barilla Pesto Genovese.
  • Put the lid of the jar on and shake well for 30 seconds or until all of the ingredients have combined well.
  • ASSEMBLE THE PRAWN SALAD RECIPE
  • Add the prawns to a Martini glass and the cherry tomatoes on top.
  • Sprinkle a dash of salt and add some fresh parsley.
  • Pour the dressing over the top of the prawns and tomatoes.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

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