Recipe - Grilled Prawns In A Spicy Remoulade

1 One half cup Cooked Great Northern beans
1 tablespoon Chopped fresh rosemary
leaves
2 tablespoon Virgin olive oil; plus
6 ounce Virgin olive oil
Salt; to taste
Freshlyground black pepper;
to taste
4 tablespoon Finelychopped red onion
1 tablespoon Chopped fresh marjoram
leaves
Juice and zest of l lemon
One half cup Fresh mint leaves; (packed)
2 cup Fresh mache; washed, spun
dry
12 lg Prawns; heads on, and
Partially peeled

Preheat grill or broiler. Bring 3 cups water to boil in a small saucepan.
In a mixing bowl, stir together cooked beans, rosemary, 2 tablespoons of
the virgin olive oil, red onion, marjoram and juice and zest of lemon.
Season with salt and pepper and set aside. Plunge mint leaves into boiling
water for 30 seconds and remove to ice bath. Squeeze excess liquid from
leaves and process in food processor 1 minute with remaining 6 ounces olive
oil. Set aside. Mix mache with beans and arrange in center in 4 plates.
Season prawns with salt and pepper, brush with oil and grill until cooked
through. Remove from grill and stack 3 on each plate against mache and
beans in tepee fashion. Drizzle with mint oil and serve. This recipe yields
4 antipasto