As those who follow Thibeault’s Table know, I’m not a fan of salads.
But I loved this salad I made for dinner Sunday Night.
Simple and Quick.
Perfect for a Work Night.
I put a red pepper on the grill to roast, while I cleaned the Prawns.
The roasted pepper was left to rest in a bag, while the prawns marinated for 20 minutes.
The prawns were threaded on skewers and seasoned with
fresh garlic, hot red pepper flakes, salt, pepper , a squeeze of fresh lemon and a drizzle of olive oil.
I mixed up a quick salad dressing based on my Remoulade Seafood Sauce.
Hellman’s Mayo, garlic, a little chili sauce, HP Sauce, horseradish, salt and pepper, a little fresh lemon juice and a tiny dizzle of olive oil.
Toss the mixed greens with the dressing, thinly sliced red onions and roasted red pepper strips and top with the grilled prawns.
thibeaultstable.com 
Ann, a stellar dish that I'm sure you'll make over and over in the summer.
This looks fabulous!
Gorgeous Ann….looks yummy!
I am tempted to make this for a couple we are having for dinner next week. They have been here for a year and a half and are returning to their homeland of Spain. Thank you for sharing :)Kind;y, Lorraine