» Seafood Recipes » Chilli, Lime and Herbed Prawns

Chilli, Lime and Herbed Prawns

(Serves 4)

Ingredients

• 4 Cups (women) OR 6 cups (men) of king prawns, peeled (tails left in tact), deveined
• 1 Cup coriander leaves (or herbs that you desire eg. Basil, oregano)
• ¼ Cup olive oil
• 2 Cloves of garlic, finely chopped
• Stem of lemongrass, bruised and thinly sliced
• 2 Small red chillies, seeded and thinly sliced
• 2 Limes, juiced
• Salt and pepper for seasoning
• 2 Lebanese cucumbers, seeded
• 2 Avocados, peeled, diced (small avocados)
• 1 Cup of rocket or chopped lettuce

Method

1. Finely chop half of the coriander leaves (or alternative).
2. Combine chopped coriander, oil, garlic, lemongrass, chillies and quarter cup lime juice in a ceramic dish. Add prawns and stir to
   coat. Cover and refrigerate - stirring occassionally for 30 minutes (or longer if time permits).
3. Meanwhile, using a vegetable peeler, peel long thin strips from the cucumbers. Combine cucumber, avocado, rocket, remaining
   coriander (or herbs) and remaining lime juice in a bowl. Season with salt and pepper.
4. Pre-heat a greased barbecue plate on medium-high heat. Remove prawns from marinade and barbecue for 1 - 2 minutes on
   each side or until pink and just cooked through. Transfer to a plate.
5. Arrange prawns and cucumber salad on plates and serve.
   
   Taken from the Super Food Ideas magazine, modified for the Tony Ferguson Weightloss Program.