Lime and orange dressing
1.Shell and devein prawns, leaving tails intact.
2.Place prawns in medium bowl with garlic, rind, juice and oil; toss gently to combine. Cover; refrigerate 3 hours or overnight, turning occasionally.
3.Cook drained prawns on heated oiled grill plate (or grill or barbecue) until changed in colour.
4.To make lime and orange dressing; place ingredients in screw-top jar; shake well.
5.Place prawns in large bowl with cucumber, tomato, olives, orange, onion and dressing; toss gently to combine. Season to taste.
6.Divide evenly among serving plates; top with salad.