1 Jumbo Prawn marinated with Olive Oil and Salt ½ Italian Green Zucchini, thinly sliced ½ Italian Yellow Zucchini, thinly sliced ½ Yellow Bell Pepper ½ Red Bell Pepper 2 Garlic, cloves a pinch Oregano a pinch Parsley, chopped 3 oz. Extra Virgin Olive Oil 1 Lemon, fresh, juice 1 stem Mint, fresh Salt, to taste 1 leaf Butter Lettuce (garnish) Micro Arugula (garnish)
Heat one ounce of extra virgin olive oil, when oil almost starts to smoke, place jumbo shrimp prawn in sauté pan. Turn when flesh of prawn becomes pink. Cook each side for about 3 minutes, then set aside. Zucchini Scapece: Thinly slice the Italian zucchini then fry in olive oil until golden brown. Sprinkle with salt and set aside. Roasted Bell Pepper: Place bell peppers on grill until skin becomes burnt then immediately put them in a ziplock bag until cool. After they've cooled, peel them, then julienne. Mix zucchini scapece with extra-virgin olive oil and mint, then separately mix the roasted bell peppers with extra virgin olive oil, sliced garlic, oregano, and salt. Lemon-Mint Dressing: Mix one ounce of extra virgin olive oil with 5 mint leaves, then julienne the mint leaves. Mix in juice of one lemon, 2 clove of smashed garlic and mint. Plating: Place zucchini in center of a plate, then place roasted bell peppers next to zucchini. On the opposite side of the zucchini, place the butter lettuce. Place prawn on top of the zucchini scapece, then with a spoon pour lemon-mint dressing and garnish with micro arugula.