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.
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
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