Cajun prawns with avocado and tomato salad
500 g, peeled, tails intact
680 g, (2x baby), torn
200 g, grape, halved
1 medium, chopped
1 tsp, finely grated
fresh red chilli
1 whole, deseeded, finely chopped
1 tbs, leaves, finely chopped
1 x 3 second spray(s)
- Combine prawns and seasoning in a glass or ceramic dish. Cover and refrigerate for 10 minutes.
- Meanwhile, combine lettuce, tomatoes and avocado in a medium bowl. Whisk rind, juice, oil, sugar, chilli and coriander in a small bowl. Set dressing aside.
- Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook prawns for 2 minutes each side or until just cooked through. Add prawns and dressing to salad and toss to combine. Serve with lime wedges.