Blood Orange Lavender Marinated Prawns


The tang of the Blood Orange Lavender Vinaigrette-marinated prawns is wonderfully balanced by the sweet savoriness of this inventive tomato and watermelon salad. So cool and colorful, it's sure to be a summer favorite!  Pair with our Proprietary White Wine to bring out the best in this singular recipe!


1 cup Round Pond Blood Orange Lavender Vinaigrette
20 each large prawns, peeled & cleaned
2 pints toybox cherry tomatoes, halved
1 lb watermelon, large chunks
8 each mint leaves, chopped
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
Salt & pepper to taste
¼ cup red onion, sliced
2 Tbsp Round Pond Infused Basil Olive Oil

Marinate prawns in the Blood Orange Lavender Vinaigrette for at least 2 hours. Skewer prawns, and grill until cooked through.

Combine the toybox tomatoes, watermelon cubes, mint, Italian Olive Oil, red onion, and salt & pepper in a bowl and mix together lightly.

Divide salad onto 4 plates and top with 5 prawns. Drizzle with Infused Basil Olive Oil and enjoy!

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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