Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tablespoons   olive oil
   1      teaspoon      chopped fresh thyme
     1/2  teaspoon      minced garlic
  30      small         prawns *
   2      cups          dry white wine
   4      tablespoons   unsalted butter
   2      ounces        sugar
  12      cloves        garlic
   1      head          radicchio
     1/2  head          escarole
   1      cup           mache leaves
   6      ounces        feta cheese -- crumbled
   1      tablespoon    sherry wine vinegar
                        salt -- pepper
  16                    nicoise olives

Preparation:

*Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be peeled and deveined. Combine 2 tablespoons olive oil, thyme and minced garlic in small bowl. Dip prawns in oil mixture to coat well. Grill over hot coals just until seared. Combine white wine, butter and sugar with garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be candied.) Set aside. Combine radicchio, escarole and mache in bowl. Toss greens with garlic-syrup mixture (including candied garlic) and feta cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste with salt and pepper. Toss again then distribute greens among 6 plates. Arrange prawns and olives over greens.