Pineapple Carpaccio with Prawn and Pepper Salad
Pineapple Carpaccio with Prawn and Pepper Salad In this recipe, thin slices of golden pineapple are drizzled with fruity extra-virgin olive oil and coarse
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Cooking tools:
- Microplane
- Colander
- Skillet
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/4 pounds extra-large prawns, peeled and deveined
- Kosher salt
- freshly ground black pepper
- 1 cup plus 1 tablespoon blanco tequila
- 1 ripe pineapple, peeled, cored, and cut into 1/4-inch-thick slices
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 1 red bell pepper, seeded and cut into thin strips
- 1 green bell pepper, seeded and cut into thin strips
- 1 orange or yellow bell pepper, seeded and cut into thin strips
- 1 jalapeño, seeded and minced
- 1 tablespoon chopped fresh Italian parsley, plus sprigs, for garnish
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