Neptunes Delights

Ingredients:

10 Large King Prawns
1 large Dried Italian Style Sausage. (Mild or spicy depending on taste)
8 fresh sprigs Rosemary.
1 tbsp Powdered Paprika
2 tbsp Virgin Olive Oil.
Fresh Baby Spinach (two handfuls)
6 – 8 Grape/Cherry Tomatoes
¼ Red Onion.
10mL Balsamic Vinegar.
¼ cup Shaved Parmesan Cheese

Method:

Peel skin off sausage and cut into fifteen equal round portions, approx half centimetre in thickness.
Peel and remove vein from prawns.
Using a skew, poke a tunnel through the side of the sausage slices.
Taking a sprig of Rosemary, poke it through the tunnel in the sausage from one side to another and then through a prawn mounting it on top, so that the prawn wraps the edge of the sausage. Complete to the number required and then sprinkle with a little paprika both sides and place in fridge.
In a frypan heat a splash of olive oil on a medium temperature.
Now prepare the side garnish. Take a fistful of baby spinach and place in a prep bowl.
Cut the red onion in two. Take one half of the onion and finely dice it.
Add this to the spinach. Take five to eight cherry tomatoes and cut in half. Now add this to the spinach.
Mix well by hand and place in fridge.
Take the prepared Neptune Delights and place them in the heated frypan.
Cook for about two minutes, then flip over and cook for a further one to two minutes.
Take off the heat and place the Neptune delights on a plate with paper towel to rest.
Complete the garnish by now adding a splash of balsamic vinegar to the spinach, just enough to coat it.
Take a finger bunch of the spinach and place in the middle of the plate. Top with a little shaved parmesan.
Take Two Neptune Delights and place them above the garnish in a cross swords style arrangement.