Prawns with Pineapple Salsa
- 200g peeled raw prawns
- ½ tsp each smoked paprika, garlic powder, thyme and cayenne pepper
- Olive oil
- 100g chopped pineapple
- 1 diced shallot
- 2 tbsp chopped coriander
- 1 red chilli, deseeded and chopped
- 1 lime
- Little Gem lettuce leaves and yoghurt, to serve
- Toss the prawns with 1 tsp of olive oil and all the spices. Season with salt and pepper. In a separate bowl, mix together the shallot, coriander, pineapple, chilli and some seasoning, and add the juice of one lime.
- Heat 1 tsp of oil in a pan and fry the prawns for 2 mins or until pink. Divide between 2 plates on the lettuce leaves, then top with the pineapple mixture and a spoonful of yoghurt.
20 mins
2 serving