Roasted bone marrow, prawn and parsley salad

These frigid days, by Los Cabos standards, made me think of something with a little "fat punch", as a defense against the elements...  lame excuse, I know  ; )

A cute , little salad that packs a lot of flavour and different textures; here it goes:

Start by heating the oven to the max and peeling and devein the prawns ( baby lobster tails, shrimp, langostinos.... they all would work)

Place the bones, cut side down, in a hot ovenproof skillet and sear them nicely, top and bottom first and then all around. When they're nice and browned place them in the oven for around 5 more minutes.

In the while pick a whole bunch of Italian parsley leaves and place them in a mixing bowl with a touch of freshly smashed garlic, cracked black pepper and coarse sea salt.

Mince some shallot and reserve.

Now, carefully, take the bones out of the oven and, quickly, push/scape the marrow out of them and into the bowl.

Add a splash of best olive oil to the fat in the skillet, briefly sautee the shallot in it and add and cook the prawns.

Take the prawns out and place them in the bowl as well .

Reheat the fat and, once it's HOT, deglaze the skillet with a healthy splash of good vinegar ( not balsamic, though...), let it bubble a few seconds  and pour it into the bowl and onto the salad .

Toss well and serve immediately with toasted bread and e few more grains of salt and pepper.

Enjoy it with a good mid bodied, softer red wine, like a Barbera or a Bonarda.

Salute!