Roasted Prawns with Corn and Tomato Salad
Ingredients
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12 jumbo shrimp
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3 tablespoons extra-virgin olive oil
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1 teaspoon salt
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¼ teaspoon black pepper
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1 teaspoon red pepper flakes
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3 corn cobs
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1 pint cherry tomatoes
Tools
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medium bowl
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wooden spoon
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measuring spoons
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large bowl
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chopping board
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knife
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June Pan
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zester
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June Food Thermometer
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven for the Seafood Preset for Jumbo Prawns using the button below.
June Oven
Make the marinade
Combine the prawns, oil, salt, pepper and red pepper flakes in a medium bowl.
12 jumbo shrimp
3 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon red pepper flakes
medium bowl
measuring spoons
Marinate the prawns
Gently toss the prawns with a spoon until they are evenly coated in the marinade. Set aside at room temperature while you prepare the rest of the salad ingredients.
wooden spoon
Cut the corn
Lay one corn cob lengthwise on a chopping board. With the knife and cob parallel to each other, cut down the length of one side of the cob to slice off the corn kernels. Rotate the cob so the cut side is facing the chopping board and slice off another row of kernels. Keep rotating and cutting until you have removed all the kernels from the cob. Repeat with the remaining corn cobs and set the kernels aside. Discard the cobs.
3 corn cobs
knife
chopping board
Cut the tomatoes
Slice the tomatoes in half crosswise. Set the cut tomatoes aside with the corn.
1 pint cherry tomatoes
Transfer the prawns to the June Pan
Arrange the prawns in a single layer on the June Pan with space between each prawn.
June Pan
Insert the June Food Thermometer
Insert the June Food Thermometer into the thickest part of the largest prawn.
June Food Thermometer
Roast the prawns
Place the prawns on the middle shelf of the June Oven and plug the June Food Thermometer into the closest jack. June will notify you when the prawns are ready.
Start the salad
Remove the prawns from the June Oven and set them aside to cool slightly. Combine the corn and tomatoes in a large bowl and add the vinegar and oil.
1½ teaspoons red wine vinegar
1 teaspoon extra-virgin olive oil
large bowl
Season the salad
Add the salt and pepper to the salad.
1½ teaspoons salt
¼ teaspoon black pepper
Add lemon zest
Zest the lemon directly over the bowl with a zester or use the fine holes of a grater. Add the zest to the salad.
1 lemon
zester
Stir to combine and add the prawns
Gently stir the salad to combine the ingredients.
Add the mint
Take a small handful of the mint leaves and bundle them together in your fingers. Use your fingers to tear the mint over the salad. Tear all the mint and add it to the salad, reserving 2 tablespoons of torn mint to garnish the salad later.
⅓ cup mint
Stir to combine
Gently stir the salad to combine the ingredients.
Garnish and serve
Transfer the salad to a platter and sprinkle the reserved torn mint leaves evenly over the top before serving.
torn mint leaves
