This Caribbean Prawn and Fresh Salsa dish is one for the taste buds!

Bringing the holidays into your home this meal is a great one for any dinner, Sunday lunch or BBQ with friends.

To add some extra oomph to your meal try steaming some quinoa, steamed yuca or sweet potato, or sautéed vegetables.

The prawns and salsa are also great with tortilla chips or tacos for a game day spread, or enjoy the salsa along with some lettuce leaves and grilled wild caught fish!

The recipe below takes about 30 minutes to prepare and cook and feeds 2-3 people.

RECIPE

Caribbean Prawns With Fresh Salsa

INGREDIENTS

For the Fresh Salsa:

• 2 cups diced fresh pineapple (Not from a can)

• 1 medium red bell pepper diced

• ½ medium red onion diced

• 1 jalapeño seeded and diced

• 2 tablespoons finely chopped fresh cilantro

• Zest and juice of 1 organic lime

• 1 tablespoon extra-virgin olive oil

• Celtic sea salt and freshly-cracked black pepper to taste

For the Caribbean Lime Prawns:

• 20 prawns peeled and deveined

• 2 tablespoons extra-virgin olive oil divided

• ½ teaspoon chilli powder

• ½ teaspoon paprika

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon ground coriander

• ½ teaspoon ground cumin

• ¼ teaspoon celtic sea salt

• ¼ teaspoon freshly-cracked black pepper

• 1 tablespoon grass-fed butter or ghee

• 3 cloves garlic finely chopped

• Juice of ½ lime plus extra, to taste

METHOD

For the Fresh Salsa:

1. In a bowl, add all of the salsa ingredients and then toss to combine.

2. Let sit for 5 minutes before tasting for seasoning and adjusting with salt, pepper or lime juice, as desired.

3. Cover and set aside until ready to serve.

4. This salsa can be refrigerated for up to 5 days.

For the Caribbean Lime Prawns:

1. In a bowl, combine and toss the prawns, 1 tablespoon olive oil, chilli powder, paprika, onion powder, garlic powder, ground coriander, ground cumin, salt and pepper.

2. Preheat a stainless-steel frying or non-stick frying pan over medium heat. Add 1 tablespoon olive oil and heat until shimmering. Carefully add the prawns and evenly spread into a single layer. Cook the prawns, undisturbed, until golden brown, 90 seconds. Flip the prawns and cook the other side until golden brown, 90 more seconds.

3. Add the butter or ghee and garlic for the extra flavour burst, stirring, until the garlic is fragrant, around 60 seconds. Adding the garlic at the ends prevents it from burning.

4. Add the lime juice and toss everything to coat.

5. Transfer the prawns to a platter and serve with the fresh salsa.

6. ENJOY!