INGREDIENTS

12 jumbo prawns.
1/2 cup plus 2 tablespoons olive oil.
2 - 4 cloves garlic, minced (Garlic lovers, use more garlic to taste).
1 teaspoon salt.
1/2 teaspoon freshly ground black pepper.
1/4 cup fresh lemon juice.
1/4 teaspoon dried oregano.
1 head romaine lettuce, cut crosswise into 1-inch strips.
1 large tomato, cut into wedges.
2 small cucumbers, peeled, and cut into large chunks.
1 small red onion, thinly sliced.
1/2 pound large black olives, preferably Kalamata.

• DIRECTIONS
• 1. Heat broiler. Peel prawns, leaving tails intact; remove veins from backs. Place prawns in a small bowl, and toss with 2 tablespoons olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• 2. Thread 3 shrimp onto a metal skewer; place on a baking sheet. Repeat with remaining prawns and three more skewers. Broil until tops are browned, 2 to 3 minutes. Flip; cook until browned and cooked through, 2 to 3 minutes more. Set prawns aside.
• 3. In a bowl, whisk together lemon juice, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Whisking constantly, slowly drizzle in remaining 1/2 cup olive oil. Set aside
• 4. Divide romaine among four plates. Place some of the tomato, cucumbers, onion, and olives on each plate, and top with skewered prawns, divided equally of course. Sprinkle with reserved dressing, and serve.

Serves: Four