Blackened
Grilled Scallop and Prawn Skewers
Prawns,
deviened and peeled with tails left on
Scallops
Blackened spices, salt and pepper
Oil for rubbing
Wet skewers
if wooden. Thread the prawns and the scallops alternately on the
skewers. Sprinkle liberally with blackened spice then sprinkle
with salt and pepper. Rub oil lightly onto the seafood and grill,
turning to brown both sides, until done.
Caesar
Salad
Romaine
leaves, cleaned and cut up
Caesar Dressing:
1/2 c mayonnaise such as Hellman's or Best Food's Brand
(not sweet)
2 Tbsp red wine vinegar
1/2 of small lemon (to squeeze for juice)
4 Tbsp fresh grated Parmesan cheese
3 med garlic cloves, smashed with back of a chef's knife
until pureed (a spinkling of kosher
salt will facilite pureeing)
3 to 4 anchovy fillets, rinsed and smashed
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
Place
Romaine in large bowl. For Dressing: place mayonnaise in a bowl.
Add rest of ingredients to combine and season with salt and pepper
as needed. Toss Romaine with dressing right before service.
