This super-easy salad comes together in no time. The pan seared prawns are combined with Romaine lettuce, fresh herbs and gooseberries, and then tossed with a light vinaigrette dressing that can be served as either appetizer or entrée.
- Place Romaine lettuce, cilantro leaves and gooseberries in a serving plater.
- In a small bowl, whisk together the olive oil, lemon juice, maple syrup, minced garlic, salt and pepper.
- Season the prawns with the salt and pepper. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the prawns and cook until they are just cooked through, 2-3 minutes.
- Spoon the prawns over the salad. Drizzle with the dressing.