This is a brilliantly summery dish which goes perfectly with BBQ food. The prawns can be cooked under a grill if you don’t want to fire up the BBQ just for them but they do taste a little bit special when done over charcoal!

I bought my prawns on the market in Norwich so I know they were super fresh and they were a great price too! £5 for 12 raw king prawns (and they were giant) says that shopping local is far less expensive than anywhere else!

This is a fruity and light dish which has a fiery kick that can be catered to your own taste.

Ingredients:

1 fresh mango peeled and chopped into cubes

2 red chillis, deseeded and finely chopped (add more or less depending on taste)

1 red pepper, deseeded and finely chopped

1 medium red onion, finely chopped

1 big bunch of fresh coriander, finely chopped

2 cloves of garlic, finely chopped

Olive oil

Salt and pepper

2 limes, zested and juiced

A glass of orange juice (from concentrate is best)

12 King prawns

Method:

Marinade the prawns (shells on) in a bowl with a glug of oilve oil, the zest from both limes and juice of one, half the chilli, half the garlic, half the coriander and season with salt and pepper. Cover and leave in the fridge until you need to cook them.

To make the salsa simply assemble the mango with the remaining coriander, chilli, lime juice, and garlic and add the red onion and pepper before pouring over the orange juice and mixing. Set aside to add the prawns later.

To cook the prawns, remove from marinade and place on foil before grilling or placing directly on the BBQ. They take around 30 seconds on each side.

If you want to bulk this light and fruity salsa up a little, to make it more of a salad and main dish, you could add some chopped avacado.

I have not been paid to write this post.