Summertime Living

We’re celebrating the official start of summer with two of our faves, fresh spot prawns and our just released 2017 Chardonnay.

Elegant and beautifully balanced, the 2017 Chardonnay was honored with a 90 point score from Beppi Crosariol at the Globe & Mail who wrote, “Medium-bodied and glossy. Deftly oaked, as though you can’t taste it directly but can feel it in the soft texture and ample body, a smoking gun. Fleshy apple with notes of pear and citrus. So drinkable and harmonious.” We couldn’t agree more!

A west coast treat, wild Spot Prawns are not only an Ocean Wise friendly shellfish, but are also a harbinger of summer’s soon arrival, with their short and sweet season every May. We love the sweet delicate flavour and firm texture, which makes for a delightful canapé or a delicious main served with grilled asparagus and a lemon couscous. This lemon elements of this dish pairs wonderfully well with the tropical citrus flavours of our elegant 2017 Chardonnay.

Yield: 4 servings

DIRECTIONS:
2 lbs head & tail on Spot Prawns, butterfly & devein
3 tbsp extra virgin olive oil
2 garlic cloves, minced
½ tsp dried crushed red pepper flakes
3 tbsp Pernod or Ouzo
1 tbsp chopped fennel fronds
Kosher salt and freshly ground black pepper,
to taste 2 tbsp fresh lemon juice

METHOD:
Heat oil in saucepan over medium heat. Add garlic and pepper flakes; sauté until aromatic, about 30 seconds. Transfer to a bowl; stir in Pernod and fennel. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes. Grill prawns on high, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Drizzle with lemon juice. Season with additional salt and pepper to taste. Garnish with lemon wedges and freshly chopped basil, serve on platter.

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