Cos lettuce with garlic prawns

Name: Cos lettuce with garlic prawns
Yield: 6
Ingredients: 2 Baby cos lettuce, any coarse or damaged outer leaves removed, lettuces quartered lengthways (Main); 12 large Prawns, heads and tails left on, bodies peeled (Main); 4 large Garlic cloves, finely chopped; 4 Tbsp Extra virgin olive oil; 1 Lemon, juice and zest only

for 6 people

Tam West

Ray McVinnie

Chef and food writer

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Cos lettuce hearts with lots of crisp fried garlic is a classic Spanish tapas. I liked the idea of it with prawns so here is my version.

Ingredients

2	Baby cos lettuce, any coarse or damaged outer leaves removed, lettuces quartered lengthways (Main)
12 large	Prawns, heads and tails left on, bodies peeled (Main)
4 large	Garlic cloves, finely chopped
4 Tbsp	Extra virgin olive oil
1	Lemon, juice and zest only

Directions

Put the lettuce quarters on a serving plate, side by side.
Place the prawns, garlic and 2 tablespoons of oil in a bowl. Mix well, but don't break the prawns.
Heat a frying pan over moderate heat and add the prawn mixture. Spread the prawns out and pan-fry until just cooked through and the garlic is browned. Season with a little salt
Place the prawn, oil and garlic on top of the lettuce. Sprinkle the lemon juice and zest on top and serve.