|Colorfully exotic: Sambuca Prawns|
3 slices bacon, in medium dice
2 cloves garlic, finely diced
2 tbsp. (30 mL) finely diced ginger
4 green onions, finely sliced
1 jalapeño pepper, finely sliced, seeds removed
2 tbsp. (30 mL) olive oil
Fresh or thawed raw prawns, peeled or unpeeled
1/2 c. (125 mL) white Sambuca liqueur (see Note)
Fresh baby Romaine lettuce, chopped in 1/2 in. (13 mm) pieces, as needed on serving plate (see Further Note)
1 medium mango, peeled, stone removed, in medium dice
1 medium tomato, peeled, sectioned in eighths
In skillet on medium-high heat, fry bacon until crisp. Drain and blot dry. Set aside. With a paper towel, wipe out skillet until no fat remains. Using same skillet on medium-high heat, sauté garlic, ginger, green onions, and jalapeño pepper 2-to-3 min. in olive oil.
Add prawns, sautéeing until prawns turn pink and are lightly cooked, about 1 min. on each side. Stir in Sambuca, simmering about 2 min., until flavors blend and some of the Sambuca is absorbed.
In small bowl, combine reserved bacon, mango and tomato as prawn mixture simmers. Spread Romaine over serving platter. spooning with hot prawn mixture. Immediately decorate with bacon, mango and tomato. Serve at once.
Further Note: Substitute uncooked baby spinach, stems removed, if you prefer.