You will need:
Combine sour cream, hot sauce and lime juice in a small bowl then set aside. In a separate bowl, toss together corn, onion, jalapeno, tomatoes, vinegar, olive oil minus 2 tablespoons and cilantro. Season to taste with salt and pepper, then set aside.
Skewer the length of the prawns on skewer. Season lightly with salt and pepper. Brush with remaining 2 tablespoons olive oil. Place on hot grill for 30 seconds. Brush with barbecue sauce and grill for 30 seconds longer. Turn prawns over and brush with more barbecue sauce. Grill for 1 minute. Remove prawns from grill and cool slightly.
To serve, toss mesclun greens with some of the liquid from corn relish. Place a mound of green in center of each plate. Arrange prawns over lettuce. Spoon corn relish in a band across prawns and drizzle with dressing. Serve immediately.
Yield: 6 servings
Pair with Gewurztraminer from Beans Creek Winery
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