8 large tiger prawns
3 tbsp tomato pesto
1 tsp NOMU Cajun Rub
2 tbsp (30 ml) NOMU Extra Virgin Olive Oil
1 large Cos lettuce, chiffonaded
1 avocado, finely sliced
4 tbsp garlic aioli or NOMU MAYU
Pea shoots, to garnish
DRESSING:
Glug of NOMU Extra Virgin Olive Oil
Dash of lemon juice
NOMU Sea Salt and Black Pepper, to taste
Remove the heads and shells of the prawns keeping the tails intact. Marinate them in the combined tomato pesto and NOMU Cajun Rub for 15 minutes.
Heat the Olive Oil in a pan and sauté the prawns until they are just cooked and have turned a lovely pink colour. Set aside.
Mix the dressing ingredients together until well combined.
Place a little pile of lettuce onto small canapé plates, arrange avocado on top and drizzle with the simple dressing. Top with a dollop of aioli and gently place 2 prawns on top. Garnish with pea shoots and serve with Champagne.
Tip: This dish can be served as a lovely starter at a dinner party or served as canapés for sundowners.
8 large tiger prawns
3 tbsp tomato pesto
1 tsp NOMU Cajun Rub
2 tbsp (30 ml) NOMU Extra Virgin Olive Oil
1 large Cos lettuce, chiffonaded
1 avocado, finely sliced
4 tbsp garlic aioli or NOMU MAYU
Pea shoots, to garnish
DRESSING:
Glug of NOMU Extra Virgin Olive Oil
Dash of lemon juice
NOMU Sea Salt and Black Pepper, to taste
Remove the heads and shells of the prawns keeping the tails intact. Marinate them in the combined tomato pesto and NOMU Cajun Rub for 15 minutes.
Heat the Olive Oil in a pan and sauté the prawns until they are just cooked and have turned a lovely pink colour. Set aside.
Mix the dressing ingredients together until well combined.
Place a little pile of lettuce onto small canapé plates, arrange avocado on top and drizzle with the simple dressing. Top with a dollop of aioli and gently place 2 prawns on top. Garnish with pea shoots and serve with Champagne.
Tip: This dish can be served as a lovely starter at a dinner party or served as canapés for sundowners.
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Cape Town, South Africa
Tel: +27 21 386 2000
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