for 4 person

Marinade

1	organic lime, grated zest, juice set aside
2 tbsp	olive oil
½ tbsp	liquid honey
¾ tsp	chilli powder
½ tsp	smoked paprika
½ tsp	salt
450 g	argentinian red prawns, frozen, defrosted
4	long wooden skewers, soaked in water

Dressing

1	avocado, cut into pieces
1 dl	water
½ bunch	coriander
1	red chilli pepper, finely chopped
½ tsp	salt

To serve

1	peach, cut into wedges
300 g	cherry tomatoes, cut in half
100 g	rocket

How it's done

Marinade

In a bowl, mix the lime zest with all the other ingredients up to and including the salt, add the prawns, mix, cover and marinate for approx. 20 mins. Thread the prawns onto the skewers.

Charcoal/gas/electric grill

Grill the skewers over/on a high heat (approx. 250°C) for approx. 1 min. on each side.

Dressing

Puree the avocado, water, coriander, chilli pepper and salt with the reserved lime juice.

To serve

Plate up the peach, cherry tomatoes and rocket, drizzle with the dressing, serve with the prawn skewers.

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