skewered tiger prawns with lime & chilli marinade and salsa

MAKES 12

ingredients

• 12 raw tiger prawns, shell on
• zest and juice of 1 lime
• 1 medium size fresh chilli, chopped
• salt
• 12 bamboo skewers, soaked in water
  for at least 30 minutes to prevent them burning


• to serve
• 150g mixed salad leaves
• salt and freshly ground black pepper

• salsa
• 1 large ripe mango, peeled, stoned and cut into 2cm cubes
• 4 kiwi fruit, peeled and cut into 1cm cubes
• zest and juice of half a lemon
• 1 tbsp extra-virgin olive oil
• 1 tbsp finely chopped coriander
• salt and freshly ground black pepper


• Combine all the salsa ingredients in a bowl and refrigerate until ready to serve.

method

1. Make the marinade by putting the lime zest and juice, olive oil and salt in a small bowl. Leave to stand for 5-10 minutes.
2. Insert the pointed end of each skewer into the head end of a prawn, push through the entire length and out the tail end so the prawn is straight. Lay skewer down on a piece of aluminium foil, then repeat with the remaining prawns.
3. Rub the prawns with the marinade, wrap them in the foil and leave in fridge to infuse for 1-2 hours.
4. When ready to cook, open up the foil parcel, lay the prawns on your barbecue and cook for 5 minutes, turning once.
5. Cover a large serving dish with the salad leaves, season with salt and pepper and drizzle with extra-virgin olive oil. Lay the prawn skewers on top and serve with the salsa.

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