WITH TOMATO SALSA
prawns, oil, lime juice, Mexican spice mix,
tomatoes, coriander, shallot, garlic, lime
Dry raw, tail-on prawns with paper towels then toss with a little oil and a good squeeze of lime juice and lightly coat with your favourite Mexican spice mix. Cook on an oiled grill pan. Serve with a tomato salsa made by combining several chopped, seeded tomatoes with coriander leaves, a finely chopped shallot and garlic clove, and the juice and zest of a lime. Season well and accompany with pita crisps or tacos if desired.