Barbecued chipotle prawn cocktail

Name: Barbecued chipotle prawn cocktail
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 220 g 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

Prawns and avocado are two Western Australia favourites. This spin on the prawn cocktail has a lovely kick and smoky flavour.

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Serves4
CourseMain meal
Prepare20 mins
Cook5 mins
Total time25 mins

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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.