LIME BARBECUE PRAWNS WITH PAPAYA SALAD

SERVES 4 PREP 15 MINS COOK 5 MINS

• ¼ cup orange marmalade

• ¼ cup tequila

• 2 tbsp lime juice, plus wedges to serve • 3cm piece ginger, finely grated • 24 large green prawns, peeled, deveined, tails on • toasted tortillas, to serve

SALAD

• ½ small wombok, shredded

• ½ papaya, sliced thinly

• 100g green beans, trimmed, blanched • 1 cup snow pea sprouts, trimmed

• 1 long red chilli, thinly sliced

• 2 tbsp olive oil

• 2 tbsp orange juice • 1 tsp Dijon mustard

1 In a large bowl, combine marmalade, tequila, juice and ginger. Add prawns, stirring to coat well.

2 SALAD In a large bowl, combine wombok, papaya, beans, sprouts and chilli. In a small jug, whisk oil, juice and mustard together. Season.

3 Preheat chargrill pan or barbecue grill on high. Brush with oil and cook prawns 2-3 mins each side.

4 Dress salad. Arrange prawns on top. Serve with tortillas and lime wedges.