Delectable Caesar Salad with Grilled Prawns

Wrapped in a Pancetta Hug

12 jumbo-sized raw tiger prawns
1 tsp. garlic powder
1 tsp. pepper
1 tsp. salt
12 thin slices pancetta bacon
12 toothpicks

Salad Ingredients (Dressing makes 2/3 cup)

1- 14 oz. package Salad Quickies® Romaine Hearts
1 T anchovy paste
½ tsp chopped garlic
½ tsp Dijon mustard
1 T fresh lemon juice
2 egg yolks
1/3 cup olive oil
1 tsp red wine vinegar
½ tsp. Worcestershire sauce
½ tsp honey
¼ tsp Tabasco
¼ tsp salt
¼ tsp pepper
Freshly grated Parmesan cheese

Turn oven to broil setting.  Peel and devein prawns.  Rinse under cold water and place on a paper towel.  In a small bowl combine garlic powder, pepper and salt.  Add prawns and toss well to coat.  Line a baking sheet with foil.  Wrap one piece of pancetta around a prawn starting at one end and ending at the opposite end.  Insert a toothpick to hold pancetta in place.  Continue with remaining prawns and pancetta.  Lay wrapped prawns on foil and broil for 3 minutes on each side, or until prawns are pink.  Set aside. 

Cut off butt ends of romaine hearts and rinse each leaf under cold water; pat dry. Tear romaine into bite size pieces and place in a large salad bowl.  Set aside.  In a medium- sized bowl, combine anchovy paste, garlic and Dijon mustard.  Add lemon juice and egg yolks; combine well. Blend olive oil with egg mixture by pouring oil in a slow, steady stream.  Add vinegar, Worcestershire, honey, Tabasco, salt and pepper; combine well.  Add dressing to torn romaine; toss well.  Place salad on two individual dinner plates, top with Parmesan cheese.  Arrange prawns nicely on top of salad.  Serve with warm crusty sourdough bread and your favorite vintage, all in a candlelight setting.  Enjoy!