Margarita Prawn Skewers & Cucumber Salad
These grilled prawn kebabs are marinated with classic tastes of Mexico. Adding a splash of tequila is great for a true margarita effect, but if you choose to leave it out the prawns will still be loaded with flavour.
¼ cup olive oil
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chilli powder
500g raw jumbo prawn cutlets, veins removed 2 tablespoons tequila (optional)
Lime wedges, to serve
CUCUMBER SALAD
1 telegraph cucumber
Juice of 2 limes
2 tablespoons extra virgin olive oil 1 long red chilli, finely sliced
¹⁄³ cup fresh coriander leaves
If using wooden skewers, soak them in cold water for a few hours (this helps prevent them burning on the grill).
In a wide, shallow dish, mix the first 5 ingredients together. Add the prawns and stir to coat evenly. Cover and refrigerate for 1-2 hours.
Drizzle tequila over the prawns (if using), season with salt and pepper and stir to combine. Thread 1 prawn lengthways onto each skewer.
Heat a barbecue or grill to mediumhigh. Grill prawns for 1-2 minutes per side, depending on size, or just until prawns turn bright pink. Serve with lime wedges on the side, to squeeze over.
To make the cucumber salad, use a vegetable peeler to slice the cucumber lengthways into long thin strips. Season with salt and pepper, sprinkle with lime juice and drizzle with oil. Toss well to coat. Serve scattered with chilli and coriander. Serves 4-6