Mod Ozzfest 2013 -- King Prawn Salad with Peas, Asparagus, and Sweet Almond Dressing

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• 1 lb. king prawns (big freshwater shrimp)
• 1 red onion, cut into wedges
• 1 bunch asparagus, trimmed
• 1 c. frozen peas
• 4 c. rocket (also known as arugula)
• Sweet Almond Dressing

Light your grill. Preheat oven to 425. Toss red onion wedges with salt, pepper, and olive oil. Roast until soft and starting to caramelize, stirring a couple of times -- about 10-15 minutes.

Toss asparagus with salt, pepper, and olive oil. Grill until crisp-tender and slightly charred -- 5 minutes.

Shell prawns. Toss with salt, pepper, and olive oil. Thread on skewers and grill until cooked through -- 2-3 minutes per side.

Blanch peas by dropping into boiling water for 30 seconds. Immediately drain and rinse with cold water.

Cut asparagus on the diagonal into 3-4" pieces. Toss rocket, peas, onion, and asparagus with dressing. Remove prawns from skewers and arrange on top. Season with salt and pepper as desired.