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.
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.
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