Serve with Dijon Clones Chardonnay
Created by Winery Chef Eric C. Maczko

6 prawns (U20 size), peeled & deveined
4 ounces Dijon Clones Chardonnay
1 bay leaf
2 sprigs thyme
1 teaspoon butter

Combine in a small pot with salt and pepper to taste. Bring to a simmer, then reduce the heat to medium-low and poach uncovered for 4-5 minutes or until opaque throughout. Allow to cool in poaching liquid.

2 tablespoons tomatoes, seeded & diced
2 tablespoons jicama, diced small
1 tablespoon shallots, minced
1 lime, juiced & zested
1 tablespoon plus 1 teaspoon basil, chiffonade

While prawns cook and cool, combine these ingredients into a flavorful salsa. Season to taste, and allow the flavors to mingle.

1 avocado, pitted & chopped
½ Meyer lemon, juiced & zested
2 ounces heavy cream, whipped to medium peaks

Puree avocado and lemon juice and zest until smooth. Adjust seasoning with salt and pepper, and add more juice if needed for improved consistency. Fold in whipped cream.

2 tablespoons focaccia bread, diced small and toasted in over or hot nonstick pan until golden brown. Add salt and pepper to taste.

Place 1 teaspoon salsa in bottom of seashell base. Top with ½ prawn and pipe or spoon a small amount of avocado mousse on top. Top with toasted focaccia and remaining basil.

Yields 6 servings

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