WARM LEMON, LIME AND LOVAGE PRAWNS WITH PINEAU DES CHARENTES

Steps:

• To make the dressing:.
• Put all the dressing ingredients together in a jam jar or a lidded salad dressing container and shake them well until the dressing has emulsified and has thickened.
• Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad.
• In a large roomy frying pan and over a medium heat - cook the prawns in the white Pineau, moving them around all the time until they are pink and cooked - about 3-6 minutes depending on the size of the prawns.
• On a large plate, arrange the salad leaves and just before serving the prawns, add the dressing to the pan with the prawns, stirring around well to give them all a good coating.
• Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves.
• Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both!
• Serve 6 prawns per person for a starter and between 8 and 12 per person for a light luncheon dish, with crusty bread and butter.
• N.B. Make sure you have finger bowls and wipes available, or just lick your fingers!
• Sublime!