HOT PRAWN AND PECAN SALAD

  • 1/2″ pc ginger minced
  • 2 lg cloves garlic minced
  • 1 small sliced red pepper
  • 1 small sliced yellow pepper
  • 1/4 cup ‘SHE’S A PEACH’ vinegar
  • 1 Tbsp honey
  • 6 cups salad greens
  • Small handful toasted or candied pecans

  • Sauté ginger and garlic until aromatic. Add peppers and when they start to soften add the prawns. Sauté until prawns turn pink and peppers are tender but still firm. Lift prawns and peppers out of pan and keep warm. To pan juices add 1/4 cup ‘She’s a Peach’ vinegar and 1 T honey. Cook gently until mixture is thick and syrupy. Toss with prawns, peppers, salad greens and pecans.

    Toasted Pecans:

    Heat a sauté pan and toast nuts very gently while watching carefully.

    Candied Pecans (these freeze beautifully so make enough for next time):

    Use one cup of pecans to each one half cup sugar and one teaspoon freshly milled black pepper. Gently heat pecans in a skillet until hot, toss so they don’t burn. Combine sugar and black pepper and shake half the mixture over pecans. Reduce heat slightly. As sugar beings to melt, toss nuts with a wooden spoon, add the rest of the sugar mixture and toss until all the pecans are covered with caramelized sugar. LET COOL! Separate the nuts.