One of the joys of Sunday is doing our weekly grocery run and picking up something fresh for a quick but fun lunch at home – in other words, Not Leftovers! This salad is one of my favorites for a fast home lunch: butter lettuce dressed with a simple vinaigrette, split onto plates and topped with avocado slices and prawns cooked with garlic and spices. With this one we drank a Falanghina that was seriously on sale at the grocery store – it was lovely.

Prawns for salad

1/2 pound fresh large prawns, shelled
2 cloves garlic, coarsely chopped
cumin
paprika
kosher salt

Dress your salad greens and arrange them on plates. Heat a goodly amount of olive oil in a saute pan. As it gets hot, add the garlic; when it just starts to sizzle, add the prawns. Give them a good shake of salt, cumin and paprika, and stir them around. When the shrimp are pink and curled up on themselves, dump them and their juices out onto the prepared salads.