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Ingredients
- 1 kg (2 lb 4 oz) raw prawns (shrimp)
- 80 ml (2 1/2 fl oz/ 1/3 cup) lemon juice
- 80 ml (2 1/2 fl oz/ 1/3 cup) olive oil
- 4 tablespoons chopped dill
- 450 g (1 lb) mango, cubed
- 1 onion, finely diced
- 1 red chilli, seeded and finely chopped
- 1 tablespoon grated lemon zest
Method
1. Peel and devein the prawns, keeping the tails intact.
2. Combine the lemon juice, olive oil, dill and a teaspoon of salt in a shallow, non-metallic dish, add the prawns and toss. Cover and refrigerate for 1 hour.
3. Drain the prawns, reserving the marinade, and cook on a very hot, lightly oiled barbecue grill or flat plate for 3 minutes, or until they change colour.
4. Put the reserved marinade in a saucepan on the stovetop or barbecue and boil for 5 minutes. Mix with the prawns.
5. Mix together the mango, onion, chilli, lemon zest and some salt and pepper. Add the prawns and toss together gently.
