INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 20 MIN          COOKING TIME: 20 MIN          SERVINGS: 4          COST: MEDIUM

MIXED SALAD

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1 LB. FRESH PRAWN, CLEANED

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2 GARLIC CLOVES CHOPPED

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2 RED PEPPERS, CRUSHED

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3 TBLSPOONS EXTRA VIRGIN OLIVE OIL
+EXTRA TO CONDITION THE SALAD

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1 TBLSPOON PARSLEY, CHOPPED

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SALT AND PEPPER TO TASTE

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FRESH PARMIGIANO REGGIANO CHEESE, SHAVED

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RECIPE

CONDITION THE SALAD WITH OLIVE OIL, SALT AND PEPPER, MIX AND SET A SIDE

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IN A MEDIUM FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC AND RED PEPPER

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BEFORE THE GARLIC BROWNS, ADD THE PRAWN AND COOK OVER MEDIUM HEAT, STIRRING UNTIL COOKED

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ADD THE PARSLEY AND STIRR

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PLACE THE PRAWN, WITH THE JUICE IT FORMED, OVER THE SALAD, ADD THE PARMIGIANO REGGIANO AND ENJOY WITH ITALIAN BREAD. 

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