Grilled Fennel And Gulf Prawns With Scallion Vinaigrette

Grilled Fennel And Gulf Prawns With Scallion Vinaigrette

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

2	medium	fennel bulbs -- trimmed of stalks
1	tablespoon	extra-virgin olive oil -- plus
1/2	cup	extra-virgin olive oil
2	ounces	sambuca or anisette
2	tablespoons	freshly-ground black pepper
12	large	gulf prawns -- peeled, with
6	medium	scallions -- green and white parts, thinly sliced
2	tablespoons	dijon mustard
4	tablespoons	red wine vinegar
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste

Preparation:

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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5614)