Pineapple Carpaccio with Prawn and Pepper Salad
In this recipe, thin slices of golden pineapple are drizzled with fruity extra-virgin olive oil and coarse salt. All of this is topped off with tequila-poached prawns and crisp strips of colorful bell peppers tossed in a delicious tequila vinaigrette. Simple to prepare, this dish has a great "wow" factor when presented at the table.
1 1/4 pounds extra-large prawns, peeled and deveined
Kosher salt and freshly ground black pepper
1 cup plus 1 tablespoon blanco tequila
1 ripe pineapple, peeled, cored, and cut into 1/4-inch-thick slices
6 tablespoons extra-virgin olive oil
1 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice
1 red bell pepper, seeded and cut into thin strips
1 green bell pepper, seeded and cut into thin strips
1 orange or yellow bell pepper, seeded and cut into thin strips
1 jalapeño, seeded and minced
1 tablespoon chopped fresh Italian parsley, plus sprigs, for garnish
Combine the prawns, 2 tablespoons salt, 1 cup of the tequila, and 1 cup water in a bowl. Let sit in the refrigerator for 10 minutes.
Meanwhile, arrange the pineapple slices in a single layer on a large serving platter. Drizzle 3 tablespoons of the olive oil evenly over the pineapple. Sprinkle with salt.
In a small bowl, whisk together the remaining 3 tablespoons olive oil, the remaining 1 tablespoon tequila, and the lime zest and juice. Season with salt and pepper. Set aside.
Drain the prawns, reserving the brine. Combine the brine and 1 cup water in a large frying pan. Bring to a boil. Add the prawns and simmer for 20 seconds. Turn off the heat and let the prawns sit in the liquid in the pan until almost firm to the touch, 10 minutes. Drain and discard the brine. Let the prawns cool.
Combine the bell peppers, jalapeño, prawns, vinaigrette, and chopped parsley in a bowl and toss together. Mound the prawn salad on top of the pineapple. Garnish with parsley sprigs and serve.