Prosciutto-Wrapped Prawns with Mango Salsa

Serves 4-6

2 tbsp avocado oil

1 tsp finely chopped red chilli 1 garlic clove, crushed

Zest and juice of 1 lime, plus extra

lime wedges to serve

20 large prawns, peeled with tail

intact

10 slices prosciutto

Olive oil, for frying

MANGO SALSA

1 mango, peeled and finely diced ½ small red onion, finely diced 1 large red chilli, chopped Zest and juice of 1 lime Handful fresh coriander, roughly

chopped

Combine the avocado oil, chilli, garlic and lime zest and juice in a bowl. Season with sea salt and cracked black pepper, then add prawns and toss to coat.

Slice the prosciutto in half, lengthwise. Wrap one piece of prosciutto around each prawn, leaving the tail exposed. Cover and chill until ready to cook.

To prepare the mango salsa, combine all the ingredients in a bowl and stir gently to combine.

Heat a barbecue or grill plate over medium heat. Oil the prawns lightly and cook for 4-5 minutes, turning frequently, until the prawns are cooked through. Serve the prawns with the mango salsa.

SMART TIP

Leftover prawns and salsa are great tossed with a simple salad for a light, post-Christmas meal.