El Jarro: Recipe

Prawns

Ingredients:

2 lb (about 40) prawns, cleaned with tail on
1/2 teaspoon paprika
1 pinch chile flakes
1/2 cup lime juice
4 cloves garlic, diced
2 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/4 cup tequila

Dressing

Ingredients:

4 cloves garlic, minced
1/2 cup lime juice
1 jalapeño chile, seeded and chopped
1 bunch cilantro leaves, chopped
6 scallions, chopped
1 1/2 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Salad

Ingredients:

2 heads of Romaine lettuce, roughly chopped
5 Roma or plum tomatoes, diced
1 lb Queso Fresco cheese
2 cup fried corn tortillas, shredded or crumbled

Marinade Preparation:

1. In a large bowl, combine prawns with the marinade ingredients and mix. Cover bowl and refrigerate at least two hours or overnight.

Prawn Salad Preparation:

1. Place a large skillet over medium-high heat and add olive oil, warming it until it shimmers.

2. Add the prawns and marinade to the skillet. When the prawns begin to turn pink, pull the skillet off of the heat.

3. Adding alcohol over heat is very dangerous, so be extremely careful when adding the tequila to the skillet; the contents will flame. Add the tequila and return the skillet to the heat.

4. Remove the skillet from the heat when the liquids begin to evaporate slightly. Don't let the liquids evaporate too much or the prawns will dry out.

5. Set the prawns aside.

6. For the dressing, add the garlic, lime juice, jalapeño chile, cilantro, and scallions to a blender and purée until fully combined.

7. With the blender running, slowly drizzle in the olive oil until the dressing emulsifies. Add salt and pepper to taste.

8. Toss the lettuce, tomatoes, and Queso Fresco with the dressing. Finally, top the salad with fried corn tortillas and 4 prawns per plate and serve.