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Ingredients
3 x 220g packs Big & Juicy Madagascan Whole Raw Tiger Prawns (shells on)
2 tbsp extra virgin olive oil
2 limes, juice of 1, 1 cut into wedges
1 large iceberg lettuce, shredded
1 large ripe avocado, sliced
For the chipotle sauce
120g mayonnaise
40ml hot chipotle ketchup
1 lime, juice
6 dashes Worcestershire sauce
Method
Peel the prawns, leaving the heads and tails on. Using a small, sharp knife, devein the prawns. Put them in a bowl with the olive oil and lime juice. Season, mix well and set aside. In another bowl, combine the chipotle sauce ingredients, then season and mix well.
Lay the prawns fl at on a hot barbecue. Cook for 2-3 minutes on each side, until cooked through, pink and opaque. Set aside to cool slightly.
Divide the lettuce and avocado between 4 serving bowls. Top with the prawns, then drizzle over the chipotle sauce. Serve straight away with wedges of lime for squeezing over
And to drink...
With grassy aromas, tropical fruit fl avours and a crisp minerality to finish, MadFish Sauvignon Blanc, Western Australia (£8.99/75cl), pairs perfectly with the prawns.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,008kJ/ 484kcals
Fat
37g
Saturated Fat
4.4g
Carbohydrates
8.6g
Sugars
5.3g
Fibre
3.3g
Protein
27g
Salt
2.8g
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