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CLEAN THE PRAWNS
Clean the prawns by removing the head and legs then the outer layer. Then remove the vein by slicing through the middle of the back and pulling it out.
PREPARE THE DRESSING
Add 3 tablespoons of EVOO to a small jar, squeeze ½ lemon (straining out the seeds), add reshly chopped parsley, a sprinkle of pepper and 3 x teaspoons of Barilla Pesto Genovese.
Put the lid of the jar on and shake well for 30 seconds or until all of the ingredients have combined well.
ASSEMBLE THE PRAWN SALAD RECIPE
Add the prawns to a Martini glass and the cherry tomatoes on top.
Sprinkle a dash of salt and add some fresh parsley.
Pour the dressing over the top of the prawns and tomatoes.
E ora si mangia, Vincenzo’s Plate….Enjoy!