60 ml Lime Juice
60 ml Olive Oil
5 ml Ginger, Finely Grated
Grated Rind of Half a Lime
Salt & Pepper To Taste
20 Large Green Prawns, Shelled and Deveined
Salsa
125 g Strawberries, Hulled and Chopped
½ Lebanese Cucumber
1 Lime, Segmented
1 Mango, Chopped
1 Small Red Chilli, Chopped
30 ml Lime Juice
1 ml Salt
1
Mix lime juice and olive oil in a bowl with ginger (finely grated), grated rind of lime and salt and pepper. Pour mixture over 20 large green prawns (shelled and deveined) and toss gently.
2
In a bowl, combine 125g strawberries (hulled and chopped), ½ Lebanese cucumber (chopped), 1 lime (segmented), 1 mango (chopped) and 1 chilli (chopped). Sprinkle with lime juice and salt.
3
Cook prawns on a hot barbecue for 2-3 minutes each side or until they just change colour. Prawns can be served on skewers which must be soaked in water for a few hours.
Ingredients
60 ml Lime Juice
60 ml Olive Oil
5 ml Ginger, Finely Grated
Grated Rind of Half a Lime
Salt & Pepper To Taste
20 Large Green Prawns, Shelled and Deveined
Salsa
125 g Strawberries, Hulled and Chopped
½ Lebanese Cucumber
1 Lime, Segmented
1 Mango, Chopped
1 Small Red Chilli, Chopped
30 ml Lime Juice
1 ml Salt