Jerked Prawns With Wisconsin Parmesan Shavings
By Chef Daniel Strongin
2 tablespoons jerk seasoning marinade
2 teaspoons extra-virgin olive oil
2 tablespoons fresh lemon juice
18 prawns (12 per pound or smaller), peeled and deveined
1 large garlic clove
1/4 cup chopped Italian flat-leaf parsley
6 to 8 fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon lemon juice
Salt and freshly ground black pepper
1 pound mesclun
24 red or yellow cherry tomatoes
1 cup (4 ounces) Wisconsin Parmesan cheese, shaved
Marinade: In a medium bowl combine jerk seasoning, oil and lemon juice. Add shrimp. Marinate shrimp 1 hour at room temperature. Grill shrimp over medium heat about 2 1/2 minutes each side. Chill until serving.
Dressing: In blender container add garlic, parsley, basil and half the olive oil. Purée. Add remaining oil in thin stream. Finish with vinegar, lemon juice, salt and pepper.
To Serve: Toss mesclun with dressing. Divide among chilled salad plates. Arrange prawns, tomatoes and shaved Parmesan cheese over salad.
Other Recipes that Might Interest You
Find This Cheese
Find the cheese used in this recipe, or any other
Wisconsin cheese by typing or selecting it in the field below.
WHAT'S IN YOUR PANTRY
Need to use soon-to-expire items in your Kitchen? Enter the food name below
and we'll give you a few ideas.
FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese
below and we'll help you find an exchange.