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Ingredients
500g whole raw prawns, remove the shell from the tail, keeping the head.
3 tbsp extra virgin olive oil
Juice of 1 lime
1 mango, cut into small dice
1 Jalapeno chilli, cut into small dice
½ telegraph cucumber, cut into small dice
10 cherry tomatoes cut in quarters
2 tbsp white balsamic vinegar
Method
Toss the prawns in the limejuice and olive oil and allow to marinate for 10-15 minutes (no longer as the prawns tend to toughen up,) then cook on your BBQ for 5 minutes each side.
In a large bowl mix together the mango, chilli, cucumber and cherry tomatoes then stir through the balsamic vinegar.
Serve the hot prawns in a stack with the mango jalapeno salsa.
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