Shellfish Crustaceans Recipes

Serves 4

• 1 bunch asparagus
• 1 crisp pear
• 1 tbls lemon juice
• 12 or more cooked, peeled prawns
• Mixed lettuce leaves or rocket
• 2 tbls Extra Virgin olive oil
• 1 tbls good quality red wine vinegar

• Trim the asparagus and cut into 3 cm lengths. Place in a bowl, cover with boiling water and allow to stand for 1 minute then drain and run under cold water.
• Slice the pears, and then toss in lemon juice.
• Arrange the lettuce on a plate and top with the asparagus, pears and prawns. Drizzle with oil and red wine vinegar.