Orange Prawns

One thing I really do like about oranges and seafood - the color effectively zips up a potentially bland plate - and as a cooking instructor, I'm all about presentation! The other thing I like about oranges and seafood - the citrus notes also give delightful zing to fish, especially white fish. (Again, noting that oranges are not on Siemen's protocol; listed on other sites.)

This is so simple it's embarrassing.

Tear up about 1 1/2 c. cold crisped lettuce, place on colorful serving plate. Cut one orange into slices. Peel the slicesSqueeze enough slices to make about 2 T. juice, and put into small fry pan with 1/4 c. water. Using one or two orange slices, chop coarsely and add to water. Cut the remaining slices into quarters, set aside.

Season water/juice with powdered ginger, some garlic and onion powder. Bring to boil, then add 4 oz. raw, peeled prawns (I like the 41-50 count, they are medium size and you feel like you are getting more to munch rather than the big guys!). Cook 1 minute, then flip over and cook additional minute, until opaque. Don't overcook, it's easy to do at high heat.

Plate the hot shrimp on the lettuce, drizzle with some pan juice making sure to get all the bits of orange.

Garnish with the remaining orange quarters.

See how fast that was?! Took longer to peel the prawns than to put the whole dish on the plate!