Ingredients

• 2 teaspoons brown sugar
• 1/4 cup balsamic vinegar
• 1kg medium green prawns, peeled, deveined (tails intact)
• 3 garlic bulbs, cloves peeled
• 60g butter
• 2 tablespoons cream apera (sherry)
• 1 teaspoon finely chopped fresh thyme leaves
• 30cm baguette, cut diagonally into 1cm-thick slices
• Olive oil cooking spray
• 1 cup small fresh basil leaves
• 1 cup baby spinach
• 2 cups fresh flat-leaf parsley leaves
• 1 tablespoon olive oil

Method

• Step 1 Place sugar and 2 tablespoons vinegar in a glass or ceramic dish. Add prawns. Toss to coat. Refrigerate for 10 minutes to marinate.
• Step 2 Meanwhile, cut garlic cloves in half (quarter any large cloves). Place butter and apera in a small saucepan over medium heat. Cook for 3 to 4 minutes or until melted. Add garlic and thyme. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally for 15 minutes or until garlic is tender but still holding its shape. Increase heat to medium. Bring to the boil. Boil for 3 to 4 minutes, stirring occasionally, or until garlic just starts to turn golden. Spoon into a small serving dish.
• Step 3 Meanwhile, lightly spray bread slices with oil. Heat a barbecue hot plate and chargrill on medium-high heat. Cook prawns on hot plate, tossing, for 4 to 5 minutes or until browned and cooked through. Meanwhile, cook bread on chargrill for 1 to 2 minutes each side or until lightly toasted.
• Step 4 Place basil, spinach and parsley in a bowl. Drizzle with oil and remaining vinegar. Season with salt and pepper. Toss to combine. Divide salad between plates. Top with prawns. Serve with garlic mixture and toasted baguette slices.