Recipe - Grilled Prawn Salad

1620 prawns, deveined
1 cup Olive oil
1 teaspoon Lavender, optional
1 teaspoon Chervil, optional
Nectarine Sauce:
1 tablespoon Butter
1 tablespoon Shallots, roughly chopped
1 Nectarine, finely minced
1 Lime, juice only
One half cup Tequila
2 cup Heavy cream
1 teaspoon Cumin

Clean prawns and marinade in olive oil with lavender and chervil. Saute
shallots in butter until limp. Add the nectarines, lime juice and Tequila
and bring to simmer. Reduce until nearly dry.

Add the cream and reduce by half until the sauce becomes the desired
consistency. Whisk in the cumin. Reserve in a warm water bath until
needed. Remove excess oil from prawns with fingers. Grill on skewers and
serve with sauce ladled over. Decorate with snow peas, cut ribbon edge and
blanched vegetable concasse. Serves 4 Typed in MMFormat by
cjhartlin@msn.com Source: Food & Wine the Westin Way Chef Jamie
Morningstar, Napa Valley, California
Posted to MMRecipes Digest V5 #028 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 27, 1998