12 very large fresh prawns
2 lemons (limes are preferable)
1 medium onion, finely chopped
1 tsp finely chopped rosemary (optional)
2 tsp thyme
4 tbsp white, dry wine
2 tbsp pesto
1 bunch rocket, leaves only without the stalks
1 - 2 tbsp olive oil
1 tsp Balsamic vinegar
1/4 cup Parmesan flakes
Wash the lemons, cut the one in half and then thinly slice. Juice the second lemon. Peel the prawns keeping the tails on. Score the backs and remove the black vein. Carve a cross on the bottom of the tomato, place it in hot water for 1 minute, cool under running water, deseed and finely chop.
In a large frying pan, heat the oil and fry the onion until soft. Add the prawns and lemon slices, salt and pepper and continue to cook for 3-4 minutes, turning them until the prawns become pink, and drizzle over the lemon juice.
Sprinkle with the rosemary and thyme, add the tomato and pour in the wine. Leave them to heat for a further 2-3 minutes, until the prawns wither slightly.
Withdraw the pan from the heat, remove all the ingredients using kitchen skimmer and place them on a platter lined with rocket. In the frying pan mix in the pest, balsamic vinegar and pour over the prawns. Sprinkle the Parmesan flakes and serve.
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