Summer Prawn Salad

 


This salad was inspired by one we tasted on a small Sicilian island called Favignana. It's simple, unfussy, and can easily be made ahead and served cold straight out of the fridge. Make a double batch on Sunday and enjoy throughout the week.

Ready in 20 minutes Makes 4-6 servings

  • 2 pound fresh local spot prawns, about 16 prawns  
  • 2 tablespoons butter, room temperature
  • Salt for seasoning
  • 1 bunch carrots, about 6
  • ½  medium yellow onion
  • ⅓ cup coarsely chopped fresh parsley
  • 1 lemon
  • 2 tablespoons olive oil  
  • 1 teaspoon sweet paprika
  • Black pepper

1 Working one at a time set each prawn on a cutting board with the shell-side down, use a heavy knife to split the shrimp in half. 

2 Arrange halved prawns, with their shell side facing down and meat facing up, on a parchment-lined sheet pan. Divide the butter evenly among the prawns and season with salt. Broil for about 4-5 minutes or just until the flesh is opaque. (Keep in mind that not all broilers are created equal, and make sure to keep an eye on things.) Set cooked prawns aside while you make the salad. 

3 To make the salad, peel the carrots and shred with the medium shredder setting of a food processor, box grater, or spiralize with a spiralizer (discard any pieces that do not shred.) Halve and peel the onion and slice very thinly, so that when the pieces fall apart they nearly match the shape of the shredded carrot. 

4 Remove prawn from shell. Set shredded carrot, sliced onion and chopped parsley in a large bowl along with the broiled prawns. Toss together with juice from the lemons, olive oil, paprika and a generous pinch of salt. Season to taste with more salt and freshly ground black pepper. Serve chilled. Salad will last up to three days covered in the fridge.

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