Ingredients
200g grape tomatoes, diced
2 mangoes, flesh diced
1 small red onion, finely diced
2/3 cup fresh coriander leaves
1 long green chilli, deseeded and finely chopped
2 tablespoons each sweet chilli sauce and lime juice
2 tablespoons bush spice seasoning
2 tablespoons finely chopped fresh parsley
1.5kg medium green prawns, peeled, leaving tails intact and deveined
Method
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To make salsa, combine tomato, mango, onion, coriander, chilli, sweet chilli sauce, lime juice and 1 tablespoon olive oil in a bowl. Season to taste. Cover and chill for 30 min. If making further ahead of time, add sweet chilli, lime juice and oil only 30 min before serving.
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Combine bush seasoning, parsley and 1/4 cup olive oil in a small bowl. Transfer half of the marinade to a large glass dish and add prawns, tossing to coat. Cover and chill until ready to cook.
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Heat a barbecue or chargrill pan over high heat. Thread 4-5 prawns each onto soaked wooden skewers. Grill prawns, in batches, for 2-3 min, turning often, and brushing with reserved marinade in the last 1 min of cooking or until prawns are just cooked through. Serve with the mango salsa and grilled lime cheeks.