Mexican Caesar Salad with Tequila Flambéed Prawns

Ingredients

• Prawns Ingredients:
• 2 lbs. (about 40) prawns cleaned with tail on
• 1/2 teaspoon paprika
• 1 pinch chile flakes
• 1/2 cup lime juice
• 4 cloves garlic diced
• 2 tablespoons olive oil divided
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup tequila
• Dressing Ingredients:
• 4 cloves garlic minced
• 1/2 cup lime juice
• 1 jalapeño chile seeded and chopped
• 1 bunch cilantro leaves chopped
• 6 scallions chopped
• 1 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Salad Ingredients:
• 2 heads of Romaine lettuce roughly chopped
• 5 Roma or plum tomatoes diced
• 1 lb. Queso Fresco cheese
• 2 cup fried corn tortillas shredded or crumbled

Instructions

1. 1
   In a large bowl, combine prawns with the marinade ingredients and mix. Cover bowl and refrigerate at least two hours or overnight.
2. 2
   Place a large skillet over medium-high heat and add olive oil, warming it until it shimmers.
3. 3
   Add the prawns and marinade to the skillet. When the prawns begin to turn pink, pull the skillet off of the heat.
4. 4
   Adding alcohol over heat is very dangerous, so be extremely careful when adding the tequila to the skillet; the contents will flame. Add the tequila and return the skillet to the heat.
5. 5
   Remove the skillet from the heat when the liquids begin to evaporate slightly. Don't let the liquids evaporate too much or the prawns will dry out.
6. 6
   Set the prawns aside.
7. 7
   For the dressing, add the garlic, lime juice, jalapeño chile, cilantro, and scallions to a blender and purée until fully combined.
8. 8
   With the blender running, slowly drizzle in the olive oil until the dressing emulsifies. Add salt and pepper to taste.
9. 9
   Toss the lettuce, tomatoes, and Queso Fresco with the dressing. Finally, top the salad with fried corn tortillas and 4 prawns per plate and serve.