Ingredients

Dressing:
1 shallot, minced (about 2 T)
2 T fresh lemon juice
2 T lime juice
2 T red wine vinegar
1 T finely minced jalapeno pepper, to taste (optional)
1/2 cup olive oil
2 tsp. paprika
3/4 tsp salt
freshly ground black pepper

Prawns:
12 large (13/15 size) frozen prawns, preferably wild from the Gulf of Mexico, thawed, peeled and deveined. Rinse & pat dry.

Salad:
1 English cucumber, sliced 1/4"
2 lbs. heirloom tomatoes, sliced
1 small red onion, peeled, both ends trimmed, cut into 1/4" slices vertically
8 small red potatoes, boiled until tender, halved and chilled
6 large basil leaves, torn into small pieces

To Prepare:
Combine dressing ingredients in a small bowl.  Whisk to combine. Adjust salt if necessary. Set aside.

Place the cleaned prawns and the cooked potatoes in a bowl, and toss with 3 T of the dressing.

Heat up the barbecue to medium high.  Grill the prawns and the potatoes until prawns are cooked through and the potatoes are grill-marked and hot.

Divide the salad ingredients evenly among four cold salad plates and top each salad with three prawns and four potato halves.  Divide the torn basil among the salads. Season with a little salt and pepper. Drizzle remaining dressing over salad as desired and serve immediately.