Name: Garlic prawns with citrus salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 20 uncooked large king prawns (shrimp) (1.4kg); 3 clove garlic, crushed; 2 teaspoon finely grated lime rind; 1/3 cup (80ml) lime juice; 2 tablespoon olive oil; 2 lebanese cucumbers (260g), sliced thinly; 250 gram (8 ounces) cherry tomatoes, halved; 1 cup (150g) seeded black olives; 3 small oranges (540g), segmented; 1 medium red onion (170g), halved, sliced thickly; 400 gram (12½ ounces) baby curly endive, trimmed, torn; Lime and orange dressing; 2 teaspoon finely grated lime rind; 1/4 cup (60ml) lime juice; 1/4 cup (60ml) orange juice; 1 tablespoon olive oil

Ingredients

20 uncooked large king prawns (shrimp) (1.4kg)

3 clove garlic, crushed

2 teaspoon finely grated lime rind

1/3 cup (80ml) lime juice

2 tablespoon olive oil

2 lebanese cucumbers (260g), sliced thinly

250 gram (8 ounces) cherry tomatoes, halved

1 cup (150g) seeded black olives

3 small oranges (540g), segmented

1 medium red onion (170g), halved, sliced thickly

400 gram (12½ ounces) baby curly endive, trimmed, torn

Lime and orange dressing

2 teaspoon finely grated lime rind

1/4 cup (60ml) lime juice

1/4 cup (60ml) orange juice

1 tablespoon olive oil

Method

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.

Women's Weekly Food