16 Tiger prawns
150ml extra virgin olive oil
1 Lemon peel
2 Cloves garlic
1 Sprig thyme
2 Bulbs baby fennel (finely sliced)
3 oranges (segmented)
8 shallots (peeled & finely sliced)
30g Picked Italian parsley
Remove head from prawns, butterfly lengthways, remove vein running down the back of the prawn. Marinate in EVO, lemon peel, garlic & thyme, cover and place in fridge over night.
Combine fennel, oranges, shallots & parsley in a bowl, season and dress with prelabatio dressing.
Remove prawns from marinade, season, and place on a hot grill for approx 2-3 minutes each side.
Divide salad into four & place in centre of each plate. Place four prawns on top of each salad & drizzle with extra dressing. Serve.