Ingredients
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20 large prawns, peeled and deveined
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2 -3 garlic cloves, minced
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1 teaspoon paprika
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1/2 teaspoon chili powder
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1 tablespoon lime juice
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salt
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4 tomatoes, seeded and diced
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1 avocado, diced
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3 spring onions, finely chopped
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1 tablespoon finely chopped coriander
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1 garlic clove, minced
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4 tablespoons lime juice
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1 fresh green chilies or 1 red chile, seeded and finely chopped
Instructions
- For salsa, combine tomatoes, avocado, spring onion, chilli, coriander, garlic, lime juice and oil in a bowl and season with salt and pepper (you may make this upto 3 hours in advance. Cover tightly with cling film and refrigerate).
- You will need 4 wooden skewers soaked in water for atleast 20 minutes to stop them from burning.
- In a bowl, combine the minced garlic, paprika, chilli powder, lime juice and salt.
- Add in the prawns and toss to coat evenly.
- Thread 5 prawns onto each skewer, cover with clingfilm and refrigerate for 30 minutes (you may marinate the prawns upto 2 hours in advance).
- Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals.
- Grill the prawns until they are pink and the flesh is opaque, about 3 minutes on each side.
- Serve hot with salsa and/or grilled lime wedges.