- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, crushed
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- pinch of cayenne
- salt and cracked black pepper
- 24 large prawns, peeled and deveined, with tails on
- handful of green beans, cut into 1-inch lengths
- 2 unhusked corn
- 2 tablespoons balsamic vinegar, preferably white balsamic
- 2 tablespoons olive oil
- salt and pepper
- 6 cups arugula leaves
- 2 cups grape or cherry tomatoes
- 1 cup (packed) fresh basil leaves, torn
To marinate the prawns, whisk together the oil, lemon juice, garlic, oregano, basil, and cayenne in a glass or other non-reactive bowl and season to taste with salt and pepper. Gently toss the prawns through the marinade, cover with plastic wrap and marinate in the fridge for 2 hours.
Bring a medium saucepan of lightly salted water to a boil just over high heat. Add the green beans and cook until just crisp-tender, about 3 minutes. Drain and rinse under cold water. Pat dry with paper towels.
Build a charcoal fire in an outdoor grill or pre-heat a gas grill. Grill the corn, covered, turning often, until the husks are charred, about 20 minutes. Husk the corn and remove the silks. Cut the corn off the cobs and set aside.
If using a charcoal grill, the coals should have burned down to medium-hot. If using a gas grill, adjust the heat to medium. Lightly oil the grill grate. Grill the prawns, turning once, until firm and pink, 4 to 5 minutes.
Whisk together the balsamic vinegar and olive oil. Season to taste with salt and pepper. Place the arugula, green beans, tomatoes, corn and basil in a large bowl and toss with the vinaigrette. Divide the salad evenly among 4 large plates with some grilled prawns on top. Serve immediately.
Recipe from Art Smith, Back to the Table