Recipe for Grilled Fennel and Gulf Prawns with Scallion Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
2 x Fennel bulbs trimmed of stalks
and quartered, leaves set aside
1 tbl Extra-virgin olive oil plus
1/2 cup Extra-virgin olive oil
2 oz Sambuca or anisette
2 tbl Freshly-ground black pepper
12 lrg Gulf prawns peeled, with
their heads still on
6 x Scallions, green and white parts thinly sliced
2 tbl Dijon mustard
4 tbl Red wine vinegar
Salt to taste
Instructions:
Instructions: Preheat barbecue or broiler.

Bring 4 quarts water to boil and add 2 tablespoons salt. Gently place fennel quarters in boiling water and cook until just fork tender, about 6 to 7 minutes. Carefully remove with slotted spoon and allow to cool on a plate.

Mix olive oil, Sambuca and black pepper well. Brush 1/2 teaspoon Sambuca mix on each fennel quarter and grill over hot grill coals or under broiler until light brown and hot through.

Brush prawns with remaining Sambuca mixture and place on grill. Cook 4 minutes a side or until cooked through.

Combine scallions, mustard and vinegar in mixing bowl. Slowly drizzle in olive oil until thick emulsion is formed, about the texture of whipping cream.

Place two warm fennel quarters like yin and yang, then 3 hot prawns heads up in teepee shape over fennel in center of each of 4 plates. Drizzle 3 to 4 tablespoons vinaigrette around prawns and fennel, garnish with fennel leaves and serve immediately.

This recipe yields 4 servings.

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