Grilled Prawns with Avocado and Tomato Salad
Everyone loves surf and turf. Why not prepare these grilled prawns for your next barbecue?
4 people
4 minutes
15 minutes
Ingredients
Grilled Prawns with Avocado and Tomato Salad
-
2
-
SuperValu Avocado
(ripe, thinly sliced)
-
2
-
SuperValu Beef Tomatoes
(diced)
-
4
wedges
SuperValu Lime
(for garnish)
-
0
-
SuperValu Salt
-
5
-
SuperValu Scallions
-
450
g
Tiger Prawns
(peeled)
White Wine Marinade
-
100
ml
Soy Sauce
-
1
-
SuperValu Fresh Ginger
(grated)
-
4
cloves
SuperValu Garlic
(crushed)
-
2
tbsp
SuperValu Honey
-
0
-
SuperValu Salt
-
4
-
SuperValu Scallions
(finely chopped)
-
100
ml
Water
-
100
ml
White Wine
Method
- Add the prawns to a bowl and pour over the water, soya sauce and white wine. Drizzle over some of the honey.
- Chop the spring onions and finely slice the ginger and garlic. Add them to the bowl.
- Give it a good mix and place in the fridge for at least half an hour to marinade.
- Put four prawns to a skewer and lay them on to a large dish. Pour over the remaining marinade and put back in to the fridge until just before they go on to the barbecue.
- To make the salad, chop the tomatoes in half, remove the core and cut into segments. Chop the spring onion, peel and quarter the avocado and add all ingredients to a bowl. Squeeze in the juice of one lime and drizzle with some olive oil. Season well with salt and pepper and give it a mix.
- When barbecuing the prawns cook for 1 – 2 minutes on each side.
- Serve immediately.
