This Caprese Salad with Grilled Prawns is a take on an Italian classic and gets us in the mood for long summer days and relaxing lunches. Juicy grilled king prawns, delicious ripe tomatoes and fresh squeezed lemon are a perfect combination. In this version we like to use parsley instead of basil which works well with the prawns. And if you are curious about the mix of prawns with bocconcini cheese we say throw caution to the wind and give it a try, trust us the combination works really well!
6 uncooked king prawns, shelled and deveined
1 clove of garlic, crushed
3 large tomatoes, sliced
6 bocconcini cheese balls, torn in half
1/2 a cup of chopped fresh parsley
2 tablespoons of olive oil
Sea salt and cracked pepper, to serve
- Heat 1 tablespoon of olive oil in a frypan or grill (medium heat) and add garlic and prawns. Fry for a minute or two on each side until prawns are golden and cooked through. Remove from heat and squeeze over juice of half a lemon.
- To assemble salad, layer sliced tomatoes and halved bocconcini balls in a shallow bowl. Top with cooked prawns and drizzle over garlic and lemon juices. Sprinkle with parsley, season with salt and pepper and drizzle with remaining olive oil. Serve with half a lemon. Enjoy!
Want more salads? Try this Seared Tuna, Edamame and Avocado Salad or this Cherry Tomato, Pomegranate, Red Pepper and Feta Salad.