As those who follow Thibeault’s Table know, I’m not a fan of salads.
But I loved this salad I made for dinner Sunday Night.
Simple and Quick.
Perfect for a Work Night.
I put a red pepper on the grill to roast, while I cleaned the Prawns.
The roasted pepper was left to rest in a bag, while the prawns marinated for 20 minutes.
The prawns were threaded on skewers and seasoned with
fresh garlic, hot red pepper flakes, salt, pepper , a squeeze of fresh lemon and a drizzle of olive oil.
I mixed up a quick salad dressing based on my Remoulade Seafood Sauce.
Hellman’s Mayo, garlic, a little chili sauce, HP Sauce, horseradish, salt and pepper, a little fresh lemon juice and a tiny dizzle of olive oil.
Toss the mixed greens with the dressing, thinly sliced red onions and roasted red pepper strips and top with the grilled prawns.