Santa Barbara Spot Prawn Escabeche “Marble”

With avocado and mango

Beautiful, fresh Santa Barbara Spot prawns, cooked in the Spanish-style Escabeche, are marinated in a bath of lemon and fresh ginger. This delicious marinade, featuring mango and avocado, complements the complexity and tropical fruit aromas of Geode Chardonnay.

• Serves 6
• 8-10 each Santa Barbara Spot Prawns (shelled and de-veined)
  3 Tbsp. Olive oil
  To Taste Kosher salt
  2 each Lemons
  2 tsp. Ginger juice (grate fresh ginger and squeeze out juice by hand)

• ¼ cup Diced mango
• ¼ cup Diced avocado
• 1 tsp. Minced chives
• 2 tsp. Minced jalapeño chili (ribs and seeds removed)
• ¼ cup Chopped cilantro

Method:

• Preheat grill to high heat. Rub the spot prawns with 1 ½ tbsp. of olive oil and season with salt. Grill the prawns on very high heat for 25 seconds per side (the prawns will not be cooked through at this point). Chill the prawns in the refrigerator. Meanwhile, juice the lemons and mix with the ginger juice. Marinate the chilled prawns in the lemon ginger juice for 2 hours. After two hours, remove the prawns from the juice and dice into small cubes. Toss with the diced mango, avocado, minced chives, jalapeno, chopped cilantro and the remaining olive oil. Lay out six 8” by 8” squares of plastic wrap and rub the top of the plastic wrap with a little oil. Divide the prawn salad evenly between the four squares and pull the four corners of each square together and twist to form a tight ball or “marble”. Allow the “marbles” to rest in the refrigerator, twist side down, for one hour.

• Serving Instruction:

• Carefully remove the plastic wrap, transfer each marble to a plate and serve with a glass of Geode Chardonnay. Optional: Enjoy with a light salad, or alongside tortilla chips for a fun summer time tapa.