Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

• king prawns, shell on or 24 king prawns, tails on↗24
• white pineau↗25 ml
• DRESSING
• fresh lovage, leaves finely chopped or 4 tablespoons celery tops4 tablespoons
• creme fraiche or 3 tablespoons double cream↗3 tablespoons
• lime, juice and zest of, finely grated↗1⁄2
• lemon, juice and zest of, finely grated↗1⁄2
• caster sugar or 1 teaspoon fine sugar↗1 teaspoon
• olive oil↗1 tablespoon
• white pineau↗50 ml
• Dijon mustard↗1 teaspoon
• salt↗
• pepper↗
• Salad
• mesclun or mixed salad green, of your choice↗
• extra lovage (to garnish)↗
• extra limes (to garnish) or lemon (to garnish)

Step-by-step instructions

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   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.

8. 8

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

9. 9

   Sublime!