Serves 4-6
Ingredients:
- 2 tbsp avocado oil
- 1 tsp finely chopped red chilli
- 1 garlic clove, crushed
- Zest and juice of 1 lime, plus extra lime wedges to serve
- 20 large prawns, peeled with tail intact
- 10 slices prosciutto
- Olive oil, for frying
For the mango salsa:
- 1 mango, peeled and finely diced
- ½ small red onion, finely diced
- 1 large red chilli, chopped
- Zest and juice of 1 lime
- Handful fresh coriander, roughly chopped
Method:
- Combine the avocado oil, chilli, garlic and lime zest and juice in a bowl. Season with sea salt and cracked black pepper, then add prawns and toss to coat.
- Slice the prosciutto in half, lengthwise. Wrap one piece of prosciutto around each prawn, leaving the tail exposed. Cover and chill until ready to cook.
- To prepare the mango salsa, combine all the ingredients in a bowl and stir gently to combine.
- Heat a barbecue or grill plate over medium heat. Oil the prawns lightly and cook for 4-5 minutes, turning frequently, until the prawns are cooked through. Serve the prawns with the mango salsa.
Smart Tip
Leftover prawns and salsa are great tossed with a simple salad for a light, post-Christmas meal.