BLACKENED PRAWNS WITH SWEET CORN

A beautifully colourful creation, this is wonderful served with other Caribbean and Mexican tastes and can be stuffed into tortillas or wraps for a great lunch or dinner.

Prep:
5 minutes
Cook:
5 minutes
Serves:
4-6

Ingredients

1kg defrosted raw large prawns

For the prawn marinade:

Juice of ½ orange

Juice and zest of 1 lime

1 teaspoon cayenne pepper

1 teaspoon ground cumin

2 cloves garlic, peeled and chopped

For the salad:

2 cobs fresh corn, peeled and kernels removed or one 1 can whole corn kernels, drained and rinsed well

1 spring onion, trimmed and chopped finely

½ bunch of fresh coriander, roughly chopped

1 zucchini, diced

1 red capsicum, deseeded and diced

1 red chilli, deseeded and sliced

1/3 cup extra virgin olive oil

Method

Place all the marinade ingredients into a large bowl and prawns. Marinate for at least 1 hour

Combine all the salad ingredients (except the oil) in another large bowl

Heat a grill plate or BBQ and cook the prawns for 3-4 minutes or until cooked through and starting to blacken

Combine the prawns with the salad, season well and drizzle with extra virgin olive oil to serve