Aussie Spiced Barbecued Prawns with Mango Salsa

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.

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.

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.