Warm Lemon, Lime And Lovage Prawns With Pineau Des Charentes - cooking recipe

Ingredients

24 king prawns, shell on or 24 king prawns, tails on
25 ml white pineau
DRESSING
4 tablespoons fresh lovage, leaves finely chopped or 4 tablespoons celery tops
3 tablespoons creme fraiche or 3 tablespoons double cream
1/2 lime, juice and zest of, finely grated
1/2 lemon, juice and zest of, finely grated
1 teaspoon caster sugar or 1 teaspoon fine sugar
1 tablespoon olive oil
50 ml white pineau
1 teaspoon Dijon mustard
salt
pepper
Salad
mesclun or mixed salad green, of your choice
extra lovage (to garnish)
extra limes (to garnish) or lemon (to garnish)

Preparation

To make the dressing:
Put all the dressing ingredients together in a jam jar or a lidded salad dressing container and shake them well until the dressing has emulsified and has thickened.
Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad.
In a large roomy frying pan and over a medium heat - cook the prawns in the white Pineau, moving them around all the time until they are pink and cooked - about 3-6 minutes depending on the size of the prawns.
On a large plate, arrange the salad leaves and just before serving the prawns, add the dressing to the pan with the prawns, stirring around well to give them all a good coating.
Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves.
Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both!
Serve 6 prawns per person for a starter and between 8 and 12 per person for a light luncheon dish, with crusty bread and butter.
N.B. Make sure you have finger bowls and wipes available, or just lick your fingers!
Sublime!