Prawn And Mandarin Salad Recipes

PRAWN AND MANDARIN SALAD

Steps:

• In a small screw-top jar shake the orange juice, lime juice, Tabasco sauce and pepper to combine.
• Place 2 tablespoons of the citrus mixture into a medium bowl and add the prawns and toss to coat.
• Cover and put into the fridge for 1 hour to marinate.
• Meanwhile if using wooden skewers, soak them in cold water for 30 minutes and then drain.
• To make the dressing, in a small jug whisk the remaining citrus mixture, red wine vinegar, olive oil and sesame oil to combine. Set aside.
• Preheat a barbecue grill or plate on medium.
• Thread the prawns onto wooden or metal skewers, leaving 0.5cm between each prawn. Cook for 2 to 3 minutes each side or until cooked through.
• In a large bowl toss the salad leaves, mandarin, capsicum (bell pepper), and red onion.
• Add the dressing and toss to coat.
• Divide the salad among serving plates and top with the prawn skewers.
• Sprinkle with sesame seeds and serve with the bread.

REFRESHING SIDE SALAD WITH STRAWBERRIES AND MANDARIN ORANGES

Steps:

• Mix salad mix, kale, and sugar together in a large bowl. Add mandarin oranges, strawberries, pecans, and poppy seeds. Top with raspberry vinaigrette and toss to combine. Serve immediately.

MANDARIN ORANGE SHRIMP SALAD

Steps:

• Mix dressing ingredients and let sit over night or at least 3 hours in refrigerator.
• Toast almonds and sesame seeds in frying pan.
• Chop salad into bite-size pieces.
• Slice onion into thin rings.
• Cut avocado into 1/2 inch cubes.
• Sprinkle lemon juice on avocado if not serving immediately.
• Combine all salad ingredients including drained oranges and shrimp.
• Toss, dress and serve.

FRISEE SALAD WITH SHRIMP, FENNEL AND MANDARIN ORANGES

Steps:

• In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
• Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
• Remove the shrimp to a bowl and toss with half of the dressing.
• Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
• Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.