Grilled Prawns with White Beans, Rosemary, Mâche and Mint Oil
Recipe from Chef Mario Batali

Yield: 4 appetizer servings

• 1 1/2 cups great northern beans, cooked
• 1 Tablespoon fresh rosemary leaves, chopped
• 2 Tablespoons plus 3/4 cup extra virgin olive oil
• 4 Tablespoons red onion, finely chopped
• 1 Tablespoon fresh marjoram leaves, chopped
• Juice and zest of one lemon
• 1/2 cup packed fresh mint leaves
• 2 cups fresh mâche, washed and spun dry
• 12 prawns, size U-10, with heads on, partially peeled
• Salt and pepper to taste

Pre-heat grill or broiler. Bring 3 cups water to boil in a small saucepan.

In a mixing bowl, stir together cooked beans, rosemary, 2 tablespoons extra virgin olive oil, red onion, marjoram, and juice and zest of lemon. Season with salt and pepper.

Plunge mint leaves into boiling water for 30 seconds and remove to ice bath. Squeeze excess liquid from leaves and process in food processor for one minute with 3/4 cup olive oil. Set aside.

Mix mâche with beans and arrange in center on four plates.

Season prawns with salt and pepper, brush with oil and grill until cooked through. Remove from grill and stack three prawns on each plate against mâche and beans in a tee-pee fashion.

Drizzle with mint oil and serve.