Fennel Seasoned Prawns with Taggiasca Olive Relish

Number of Servings: 
2
Ingredients: 
4 Jumbo Ocean Garden Mexican shrimp peeled and de-veined
Volterra™ Fennel Seasoning As needed
Olive Oil As needed
For the Salad
Fennel Bulb, cored and sliced very thin ½ cup
Orange Segments ½ cup
Orange Juice 2 Tbsp
Taggiasca Olives ¼ cup
Champagne Vinegar 1 Tbsp
Olive Oil 1 Tbsp
Salt Mix As needed
Black Pepper As needed
Baby Arugula 1 cup
Fresh Chopped Chives 1 Tbsp
Instructions: 

Preheat grill. Sprinkle liberally with Volterra™ Fennel Seasoning and rub with olive oil. Grill until just cooked and serve atop the salad.

For the Salad: Combine all ingredients for the salad in a medium bowl and mix thoroughly. Place the salad on a plate and top with the grilled prawns. Sprinkle with chives.

Source: Ocean Garden Products and Chef Don Curtis at Volterra Restaurant in Seattle, WA.

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