Griddled prawns with garlic butter and salsa

Portion size: Serves 6
Hands-on time 25 min
Difficulty: easy

This griddled prawns recipe can be made on the barbecue or in a griddle pan. They are accompanied with a colourful summery salsa.

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Ingredients

12-16 large sustainably sourced raw prawns

For the salsa

Bunch fresh coriander
Small bunch fresh parsley
2 green chillies (see tip)
3 large red and yellow tomatoes or large handful cherry tomatoes
Good pinch caster sugar
2 tsp red wine vinegar
Good glug extra-virgin olive oil, plus extra for rubbing

For the garlic butter

50g unsalted butter
2 garlic cloves, crushed

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Method

For the salsa, snip the herbs into a bowl, then snip in the chillies and the tomatoes (be careful as you insert the point of the scissors into the tomato – they can spurt). Stir in the sugar and vinegar, season well and stir in enough olive oil to make a thick salsa.
Melt the butter with the garlic in a pan, remove from the heat and leave to infuse.
Rub the prawns all over with a little olive oil. On a barbecue, or on a griddle pan on the campfire or the hob over a high heat, add the prawns and cook for 1-2 minutes on each side until pink all over. Serve with the salsa and garlic butter.
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Nutrition

77kcals Calories
4.2g (0.6g saturated) Fat
8g Protein
2g (2g sugars) Carbs
0.9g Fibre
0.2g Salt

Quick wins & tips

To de-seed a chilli without a knife, roll between your hands, snip off the top and tap against the side of a bowl to knock out the seeds. This will reduce the heat a little, but the hottest parts of a chilli are the strips of white pith – so snip these out too, if you want.