600 g (1 lb 5 oz)
small prawns (shrimp)
Juice of 1 lemon
1/2 - 3/4 cup virgin olive oil
salt and pepper
1 bunch baby arugula
(rocket) |  | If you can get the very small, green, fresh school prawns
(shrimp), they are great!
Boil some water and salt. As soon as it boils, throw
in the green prawns and when the water comes back
to the boil and the prawns have turned pink,
drain and refresh them in cold water to prevent
further cooking.
Shell prawns. It is a bit of a labour of love, but well
worth it.
Beat lemon juice, oil, salt and pepper in a bowl and
add the prawns. Toss the arugula with the prawns
and eat immediately, otherwise the leaves become
black and limp.
Serves 4 | |
