Grilled Prawns with Maille Dijon Originale and Basil Sauce

Directions:

In a medium-size bowl, mix together Maille Dijon Originale Mustard, sour cream and basil. In a separate bowl, whip cream to soft peaks. Fold cream into mustard mixture until it is one uniform color. Set aside. Combine olive oil, garlic and a dash of Tabasco in a small bowl. Brush oil on both sides of the prawns. Grill prawns on a barbecue or sear in a pan until cooked through. Divide prawns onto four salad plates and serve over a bed of mixed greens or watercress with a large spoonful of mustard sauce. Alternatively, arrange prawns on a single serving platter with a bowl of mustard sauce at the center for dipping.

** Use any leftover sauce as a dip for vegetables or spoon over grilled meat or fish.

Recipe developed for Maille, courtesy of Chef Alan Harding, Patois (Brooklyn, NY). Additional recipes can be found at www.maille.com.