- 350 g medium prawns
- Olive oil
- Salt
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh tarragon or mint and coriander leaves
- 2 tbsp brown sugar
- Shallot
- 6 cups romaine lettuce
- 1-2 avocados
- 1-2 grapefruits
Peel and devein the prawns. Chop the tarragon (or mint and coriander leaves), romaine lettuce and shallots. Peel the avocado and cut it into long slices. Heat a frying pan. Add olive oil so that it coats its bottom. Fry the prawns until they are done (about 3 minutes), stirring frequently. Remove them from the pan. Peel and section the grapefruits. Force 3 tablespoons of juice from the grapefruit. Combine the grapefruit juice with 2 tablespoons of olive oil, salt, pepper, tarragon, brown sugar and 1 teaspoon of shallot in a large bowl. Add lettuce and mix the ingredients. Divide lettuce leaves among servings equally, top them with avocado sections, grapefruit slices and an equal number of fried prawns.
