Perfect as a starter or light lunch
Grapefruit, avocado and prawn salad with a warm bacon and citrus dressing
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) olive oil
- 8 – 10 fresh prawns in their shells
- salt and freshly ground black pepper, to taste
- 5 rashers streaky bacon
- ½ orange
- 15ml (1 tbsp) sweet chilli sauce
- 2 handfuls mixed lettuce leaves
- 1 avocado, sliced
- 10 grapefruit segments
Heat the butter and oil in a frying pan over medium heat. Add the prawns and fry for 2 – 3 minutes until tender. Remove the shells, devein the prawns and season.
Use another pan to fry the bacon on high heat until golden and crisp. Reserve the fat from the bacon in the pan. Drain the bacon on absorbent paper towel and roughly chop. Deglaze the bacon pan with the juice from the halved orange and stir in the sweet chilli sauce. Let it bubble for a few seconds then remove from the heat.
Arrange the lettuce on serving plates. Add some sliced avocado, grapefruit segments and the chopped bacon. Divide the prawns between the two plates and pour over the warm orange and bacon dressing.