Chilli Prawns with Watermelon Salsa
Serves 6
1kg large green prawns, peeled leaving tails intact, deveined
1 long red chilli, seeded, finely chopped
2 tsp finely grated ginger
¼ seedless watermelon, finely chopped
100g soft fetta, crumbled
2 tbs finely shredded mint
Lime zest, to serve
Mint springs, to serve
Method
1. Place prawns, chilli and ginger in a large bowl. Cover and place in fridge for 30 mins to develop the flavours.
2. Meanwhile, combine the watermelon, fetta and shredded mint in a bowl.
3. Heat a barbecue grill or chargrill on medium-high. Cook the prawns, turning occasionally, for 3 mins or until prawns curl and change colour. Transfer to a serving platter. Top with the watermelon mixture and sprinkle with lime zest and mint springs. Serve with a drizzle of olive oil.
