Hailing from the plains of Wyoming, Keith Garlick was in his late 20s when he set a 25-year goal to return to the magical boating area of Dana Point in California.
You will love these delicious prawns with fennel, grapefruit and syrupy Aperol dressing. Perfect for summer and for your Riviera life.
Popular TV cooking presenter Sally Jenyns has created a fantastic series of recipes exclusively for Riviera owners. In this edition of Experience Magazine, we feature BBQ Prawn Salad with an Aperol Dressing.
If you are looking to create a lunch or dinner aboard, this flavoursome prawn recipe is sure to become a favourite go-to meal.
You may be familiar with Sally from our Festival of Boating hosted by Riviera at the Sanctuary Cove International Boat Show each year. Sally was also a familiar face on television in Australia as Channel 7’s long-time cooking presenter on Creek to Coast. Sally shares our passion for boating, fishing and the finer things in life afloat.
And the alfresco deck on the Riviera 585 SUV really is the perfect location to enjoy a long lunch or dinner. You will love these delicious prawns with fennel, grapefruit and syrupy Aperol dressing. Perfect for summer and for your Riviera life. Enjoy!
Watch this video and discover how easy it is to make Sally Jenyns’ BBQ Prawn Salad with an Aperol Dressing.
PRAWN SALAD WITH APEROL DRESSING (Serves 4)
Ingredients:
20 large prawns, peeled
2 fennel bulbs, trimmed and sliced
Light oil
Fronds from fennel bulbs
Finely grated rind from half grapefruit
2 ruby grapefruit, peeled and segmented
Aperol dressing:
½ cup dry white wine
½ cup Aperol
2 golden shallots, finely diced
2 rosemary sprigs, leaves finely chopped
¼ cup fresh grapefruit juice
¼ cup extra virgin olive oil
Method:
- Over BBQ grill, reduce wine, Aperol, shallots and rosemary in a small
saucepan until syrupy. There should be only a few tablespoons left. - Whisk in grapefruit juice and olive oil. Set aside.
- Toss prawns and fennel in oil and grapefruit rind.
- Arrange fennel on BBQ plate. Cook, turning frequently, until slightly
softened and lightly charred. - Add BBQ prawns until cooked and golden.
- Arrange fennel and grapefruit segments on plates or a serving platter.
- Arrange prawns over fennel and scatter with fennel fronds.
Generously spoon over dressing and serve immediately.
Make sure you watch the video to see how Sally warms up and cools down the barbecue! There’s an art to it.
Enjoy!
Revisit the past recipes in our “Sally in the galley” series
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