Serrano Wrapped Prawns with Quince Verde Vinaigrette

So delicious it’s hard to tell this actually counts as a salad! The serrano ham protects the shrimp on the grill so they stay moist – like little salty blankets!

2/3 C sherry vinegar

¼ C olive oil

3 T membrillo (quince paste)

½ small head green cabbage, julienned

½ small head, purple cabbage, julienned

8-10 large radishes, julienned

4 green onions, white and green parts, sliced

6 T Verde Killer Salsa for vinaigrette plus more for serving

2 pounds raw peeled and deveined prawns, U8-U10

6 ounces thinly sliced serrano ham

1 t smoked paprika

Serrano peppers and pepitas for garnish

Wrap each prawn with ½ slice of serrano. You may have extra prawns and they can be grilled without the serrano. Sprinkle the prawns with smoked paprika and then drizzle with olive oil.

Combine vegetables in large mixing bowl. Add Verde Killer Salsa, membrillo, sherry vinegar and ¼ C olive oil to blender and blend until smooth. Add vinaigrette to vegetables and mix to combine. Refrigerate until ready to serve – up to two hours.

Heat grill to 450 degrees. Grill shrimp quickly on each side until just cooked through. Shrimp will go from raw to ruined in under three minutes! So you can start flipping over the first ones as soon as you put the last ones on the grill!

To serve, arrange prawns on top of slaw. Garnish with sliced serrano peppers and pepitas. Serve with a side of Verde Killer Salsa. Makes 4 entrée sized servings.