Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Olive oil
1 ts Chopped fresh thyme
1/2 ts Minced garlic
30 Small prawns *
2 c Dry white wine
4 tb Unsalted butter
2 oz Sugar
12 Cloves garlic
1 Head radicchio
1/2 Head escarole
1 c Mache leaves
6 oz Feta cheese, crumbled
1 tb Sherry wine vinegar
Salt, pepper
16 Nicoise olives

*Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns
should be peeled and deveined. Combine 2 tablespoons olive oil, thyme
and minced garlic in small bowl. Dip prawns in oil mixture to coat
well. Grill over hot coals just until seared. Combine white wine,
butter and sugar with garlic cloves in saucepan. Reduce to syrupy
consistency. (Garlic will be candied.) Set aside. Combine radicchio,
escarole and mache in bowl. Toss greens with garlic-syrup mixture
(including candied garlic) and feta cheese. Add sherry vinegar and 3
tablespoons olive oil and season to taste with salt and pepper. Toss
again then distribute greens among 6 plates. Arrange prawns and
olives over greens.

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