Grilled Prawn Salad

Photo: flickr user wEnDaLicious

Ingredients

5 tablespoons Olive oil

1 teaspoon Chopped fresh thyme

1/2 teaspoon Minced garlic

30 smalls prawns *

2 cups Dry white wine

4 tablespoons Unsalted butter

2 ounces Sugar

12 Cloves garlic

1 head radicchio

1/2 head escarole

1 cup Mache leaves

6 ounces Feta cheese, crumbled

1 tablespoon Sherry wine vinegar

Salt, pepper

16 Nicoise olives

Preparation

*Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be peeled and deveined. Combine 2 tablespoons olive oil, thyme and minced garlic in small bowl. Dip prawns in oil mixture to coat well. Grill over hot coals just until seared. Combine white wine, butter and sugar with garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be candied.) Set aside. Combine radicchio, escarole and mache in bowl. Toss greens with garlic-syrup mixture (including candied garlic) and feta cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste with salt and

Arrange prawns and olives over greens.