Creole spiced prawns with spicy green pepper salsa
1 small, finely chopped
fresh red chilli
1 whole, deseeded, finely chopped
fresh flat-leaf parsley
2 tbs, finely chopped
red wine vinegar
Cayenne pepper, ground
1 tsp, sweet
18 individual, (440g), peeled, tails intact
1 x 3 second spray(s)
- Combine capsicum, chilli, parsley, lemon juice, vinegar and oil in a medium bowl. Season with salt and pepper. Set aside for 10 minutes for flavours to develop.
- Meanwhile, combine cayenne pepper, paprika, cumin and thyme in a small bowl. Sprinkle spice mixture evenly over prawns.
- Preheat a chargrill or barbecue on high heat. Lightly spray prawns with oil and cook for 1-2 minutes each side or until cooked through. Serve prawns with green capsicum salsa.