Remove the heads and shells of the prawns keeping the tails intact. Marinate them in the NoMU Tomato and Herb Stir and Cajun Rub for 15 minutes. Heat the olive oil in a pan and sauté the prawns until they are cooked and have turned a lovely pink colour. Set aside.
Mix the simple dressing ingredients together and whisk well. Place a little pile of lettuce onto small canapé plates, arrange avocado over the lettuce and drizzle with the simple dressing. Top with a dollop of allioli and gently place 2 prawns on top. Garnish with pea shoots and serve with Champagne.
Serves: 4
Tip: This dish can be served as a lovely starter at a dinner party or served as canapés for sundowners. You can replace the allioli with good quality mayonnaise.
Wine suggestions
You can’t say Cajun to me without evoking memories of my one and only experience at Mardi Gras in New Orleans. Floats, beads, dancing on tables and HURRICANES (the cocktail and not the freaky weather thingy). This recipe is from my book ON THE ROCKS and is one of those drinks that will sneak up behind you and give you a wedgie. You have been warned…. Fill a hurricane glass with ice. Add 1 tot vodka, 1 shot gin, 1 shot light rum, ½ shot golden rum, ½ shot grenadine, 1 shot Amaretto, 1 shot triple sec and top up with equal parts grapefruit and pineapple juice. Wedgie will follow.
