Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        warm prawn salad with three lettuces:
  1              pound  fresh jumbo prawns -- peeled and deveined
  2              heads  butter or boston lettuce -- washed and dried
                        or
  1               head  romaine lettuce -- washed and dried
  1 1/2          heads  belgian endive -- washed and dried
  1               head  red oak leaf lettuce -- washed and dried
                        or
  1               head  arugula -- washed and dried
                        OR 1 1/2 cups swiss chard -- washed and dried
  4        tablespoons  extra virgin olive oil
     1/2                lemon -- juice of
  2        tablespoons  balsamic vinegar
                        salt to taste
                        white pepper to taste

Preparation:

Rinse prawns under cold running water and set aside to drain. Cut prawns in half lenghtwise, then in half crosswise. Set aside. Tear lettuces (if not already torn) into 2 inch/5cm pieces and arrange on a platter. Set aside. Quickly saute prawns in oil in a skillet for approximately 30 seconds. Add lemon juice, balsamic vinegar, prawn eggs, (if available), salt and pepper to skillet, stir, then pour the contents of skillet over lettuces on platter and serve immediatley. Serve directly from the platter to individual plates. WINE CHOICE: Montecarlo Bianco 1994 Mazzini This Chardonnay blend from Tuscany has loads of ripe fruit flavour that will balance the bitter lettuce in the salad.

Nutritional Information:

730 Calories (kcal); 57g Total Fat; (63% calories from fat); 23g Protein; 50g Carbohydrate; 0mg Cholesterol; 235mg Sodium