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      RECIPE TITLE "Barbecued Prawns with Corn Relish"
    Recipe from Cooking with Patrick Clark: A Tribute to the Man and His Cuisine

    ... more great recipes by Charlie Trotter on our GREAT CHEFS page!

    yieldsServes 6 time---difficulty moderate

    You can use prawns without the heads, but make sure you skewer them so they don't curl when they cook.


    • 1/2 cup sour cream
    • 1/2 teaspoon Tabasco sauce
    • 2 tablespoons freshly squeezed lime juice
    • 3 cups fresh corn kernels, cooked
    • 1 small red onion, diced
    • 1 jalapeño pepper, seeded and finely diced
    • 2 plum tomatoes, peeled, seeded, and diced
    • 2 tablespoons cider vinegar
    • 1 cup olive oil
    • 1 tablespoon chopped cilantro
    • Salt and freshly ground black pepper
    • 18 prawns, heads on
    • 1/2 cup Patrick's Barbecue Sauce (page 90)
    • 6 cups mesclun greens


    To make the dressing:

    Combine the sour cream, Tabasco sauce, and lime juice in a small bowl and set aside.

    To make the relish:

    Toss together the corn, onion, jalapeño, tomatoes, vinegar, 3/4 cup plus 2 tablespoons of the olive oil and the cilantro in a bowl and season to taste with salt and pepper.

    To cook the prawns:

    Remove the shell from the body of each prawn, leaving the head intact. Skewer the length of the prawn on a bamboo skewer. Season lightly with salt and pepper and brush with the remaining 2 tablespoons olive oil. Place on a hot grill for 30 seconds, brush with barbecue sauce, and grill for 30 seconds. Turn the prawns over, brush with more barbecue sauce, and grill for 1 minute. Remove the prawns from the grill and remove the skewers.

    To prepare the greens:

    Toss the mesclun greens with some of the liquid from the corn relish.

    Place a mound of mesclun greens in the center of each plate and arrange the prawns on the lettuce. Spoon the corn relish in a band across the prawns and drizzle the dressing back and forth across the salad in a Z pattern.

    HOT! We recommend:

    Cooking with Patrick Clark Cooking with Patrick Clark
    Charlie Trotter and more than fifty of America's most notable chefs memorialize their visionary colleague with great food. With all proceeds being donated to assist Clark's five young children, this book is a wonderful way for food lovers to remember a true culinary pioneer.


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