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Pan Fried Prawns (shrimps) Asparagus And Fennel Salad

Pan fried prawns (shrimps) asparagus and fennel salad

By: Lee Hilder via Cookpad.com

Ingredients of Pan fried prawns (shrimps) asparagus and fennel salad:

• 250 g large green prawns
• 200 g shaved fennel
• 2 Handful mixed salad leaves
• Bunch asparagus
• 2 lemons
• 1 tbsp chopped fennel fronds
• 1 medium tomato diced
• 4 Tbsp olive oil
• 1/4 sliced Spanish onion
• 1/2 tsp crushes garlic
• 1/4 cup sliced cucumber
• Salt and cracked pepper

Method for "Pan fried prawns (shrimps) asparagus and fennel salad":

1. In a hot fry pan, brown prawns with little oil. Add asparagus to cook. Season with salt & pepper, a squeeze half lemon, lemon zest and chopped fennel fronds. Take off heat to rest.
2. Dress salad cuts: Toss tomato, cucumber, onions, fennel fronds, with remaining lemon juice, salt pepper and olive oil.
3. On plate, make nest with salad leaves, then top with dressed salad cuts. Arrange cook prawns and asparagus over top. Drizzle more olive oil if desired.