Shark Bay Prawns, Butterflied and Grilled with a Honey Chilli Dressing

30 min
0 calories
from $29.85 for 0 servings · $29.85/serving

Whole grilled prawns are basted with a sweet and spicy glaze and topped with a cooling avocado and cucumber salsa, what more could you ask for in a summer Christmas recipe? It's pretty easy to butterfly the prawns but we have made a little video to show how it's done. Be sure to keep a close eye on the prawns to ensure they don't overcook.

Number of servings

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

BBQ

1 Prepare Ingredients

Small dice avocado and Lebanese cucumber. Peel and finely dice shallot. Peel and mince garlic. Zest lime and cut in half. Pick and finely chop coriander. Dice chilli.

2 Make Prawn Baste

Combine honey, garlic, 2 tbsp olive oil, salt, pepper, lime zest, and juice of half a lime.

3 Prepare Prawns

Butterfly whole king prawns by making an incision down the back. Remove the black vein.

4 Grill Prawns

Heat the BBQ or a grill plate over medium high heat. Add the remaining lime to the grill and grill for 2-3 minutes until caramelised. Add the prawns flesh side down for 1-2 minutes, turn and baste the flesh with the prawn baste mixture for a few minutes. Remove from heat.

5 Make Salsa

Combine avocado, cucumber, shallot, red chilli to taste and coriander. Add a little squeeze of caramelised lime juice, salt and pepper to taste.

6 You Plate It

Arrange the lettuce on a serving platter, top with the prawns. Add a drizzle of any remaining baste mix. Spoon the salsa over the top and serve with the sriracha mayonnaise.

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