Grilled Fennel And Gulf Prawns With Scallion Vinaigrette Recipe

• 2 x Fennel bulbs trimmed of stalks and quartered, leaves set aside
• 1 Tbsp. Extra-virgin extra virgin olive oil plus
• 1/2 c. Extra-virgin extra virgin olive oil
• 2 ounce Sambuca or possibly anisette
• 2 Tbsp. Freshly-grnd black pepper
• 12 lrg Gulf prawns peeled, with their heads still on
• 6 x Scallions, green and white parts thinly sliced
• 2 Tbsp. Dijon mustard
• 4 Tbsp. Red wine vinegar Salt to taste Freshly-grnd black pepper to taste

Directions