Nothing screams summer like BBQ prawns. Teamed with a light and tasty salsa for a unique and refreshing twist.
Serves 2. Each prawn contains 135 kJ; 0g carbs, 4g protein, 2g fat and 0g fibre.
12 green king prawns, peeled and deveined, tails left intact
4 bamboo skewers, soaked in water
1 tb smoked paprika
1 tb Dijon mustard
2 cloves garlic, crushed
¾ tsp thyme or lemon thyme
Juice and zest of 1 lemon
2 tb extra virgin olive oil
2 large mango, peeled and diced
1 avocado, peeled, destoned and diced
½ small red onion, diced
1 handful coriander, finely chopped
1 clove garlic, crushed
1 tbsp olive oil
1 lime, juiced
1. Mix all marinade ingredients together.
2. Place the prawns in a large bowl and combine with marinade and season with salt and pepper. Cover and refrigerate for at least 1 hour to infuse flavours.
3. When ready to cook, preheat barbecue or grill fry pan to medium-high heat. Lift prawns out of marinade and thread 3 prawns on to each bamboo skewer. Season prawns with a little salt and cook prawns for 2-3 minutes, turning once.
4. Serve prawn skewers with mango salsa and fresh lemon wedges. Garnish with coriander. Enjoy with a wholegrain flat bread (optional).