• 2 lbs fresh prawns
• 1 lemon, sliced thin
• 1 red onion, sliced thin
• 1/2 c. pitted black olives, sliced
• 2 Tbsp. chopped pimiento
• 1/2 c. olive oil
• 1 Tbsp. white wine vinegar
• 1 clove garlic, chopped
• 1/2 bay leaf, broken
• 1 Tbsp. dry mustard
• 1/4 tsp. cayenne
• Fresh ground pepper
• Cilantro

Cook shelled and deveined prawns until pink, about 3 minutes. Drain and put in bowl. Add lemon and onion slices, olives and pimiento; toss. Mix remaining ingredients and pour over prawns. Refrigerate at least 2 hours. Toss with a little chopped fresh cilantro just before serving.

Accompany with Cooper-Garrod Chardonnay