Prawns with Pineapple & Capsicum Salsa

We have not included any dressing on the salsa as it is light crunchy and fresh as it is however a splash of your favourite dressing like a vinaigrette would be great as well.

Ingredients

• 350g raw prawns with tails on (about 12)
• 1 tbsp. olive oil
• 1 tsp. chopped red chilli
• 100g fresh pineapple, diced
• 1/4 red capsicum, diced
• 1/4 yellow capsicum, diced
• 1 tbsp. sweet chilli sauce
• 6 cherry tomatoes, halved
• 1 tsp. smoked paprika
• 1-2 cloves garlic
• A squeeze of lemon juice
• Handful of lettuce

Method

1. Place your prawns in a bowl or container, sprinkle smoked paprika, chopped chilli and garlic.  Mix until all coated. Place into fridge until ready to cook.
2. Chop your capsicum, tomatoes, pineapple, and place into a bowl, season with salt and pepper. Lay out onto your plate with lettuce ready for the prawns.
3. Heat a large non-stick frypan on high heat, drizzle olive oil and cook your prawns.  You need to keep stirring them and moving the pan.  Cooking should take about 3-4 minutes, don’t overcook.  Once cooked turn off heat and drizzle your sweet chilli sauce, squeeze your lemon juice over the prawns, stir for 30 seconds and place onto your salsa mixture.