Poached Prawns Bruschetta with Tomato-Olive Vinaigrette from Spago Colorado Print
Written by Ann Shepphird   

Spago Colorado tomatoesJoining the ranks of chefs who’ve added a kitchen garden isn’t easy when that garden is at 9,000 feet in mountains of Colorado. But Executive Chef Mark Ferguson of Spago Colorado at the Ritz-Carlton, Bachelor Gulch, did just that – growing tomatoes (right), fingerling potatoes, rainbow chard, carrots, English peas and a variety of herbs this past summer and incorporating them into the restaurant’s summer menu. With the season for tomatoes coming to a close, here’s his recipe for a bruschetta featuring poached prawns and a tomato-olive vinaigrette.

Poached Prawns Bruschetta with Tomato-Olive Vinaigrette

8 ea. Fresh Santa Barbara spot prawns
½ lb. unsalted butter
¼ cup Ligurian extra virgin olive oil
1 ea. House-grown heirloom tomatoes, concasse
1 ea. House-grown baby leeks, chopped
4 ea. Olives (kalamata or gaeta) sliced thin
1 ea. Lemon, for juice
4 slices House-made ciabatta bread, grilled
1 ea. Garlic clove
Pinch House-grown red chili
1 sprig House-grown min and basil, leaves torn in small pieces
To taste Sea salt and cracked black pepper

Peel the tail section of the prawns, leaving the tail fin intact and devein, leaving  the head on or off based on preference.
Bring the butter and oil up to a boil in a sauce pan, season the shrimp with salt and chili and place in the butter-oil mixture and allow to sit off the heat for 3-5 minutes.
Mix the tomato, shallot, olive and mint together and season with salt and pepper.
Slice the ciabatta thick and grill, remove and rub with the garlic clove and the poaching oil.
Place a small amount of the vinaigrette n the center of four places. Top with the ciabatta.
Remove the shrimp from the butter mixture and lay on the bread slides.
Top the prawns with the tomato vinaigrette and a generous amount of cracked pepper.
Serve immediately!