Barbecuing doesn’t all the time need to imply burgers and bangers. On scorching days, what I fancy are zingy flavours and crunchy veg. Marinating prawns in spices earlier than barbecuing them creates a charred, spiced crust – scrumptious when utilizing juicy and plump Tesco Best jumbo uncooked king prawns because it enhances their candy flavour and succulent, meaty texture.
I like including them to massive salads stuffed with selection. Right here, I’ve mixed them with a zingy mixture of crunchy corn kernels, a punchy dressing, slices of avocado, and Tesco Best candy pointed peppers – their vibrant color, juicy snap and distinctive form make them excellent for salads. Swap out the prawns for slices of Tesco Best halloumi, if you happen to choose.
Prep 30 min
Prepare dinner 30 min
Serves 4 as a major or 6 as a part of a wider barbecue
4 corn cobs
2 x 165g packs Tesco Best uncooked jumbo king prawns
1⁄2 tsp gentle chilli powder
1 tsp cumin
1 tsp candy smoked paprika
2 tbsp Tesco Best further virgin Sicilian olive oil
2 avocados, sliced
1 Tesco Best sweetheart lettuce, sliced
2 Tesco Best candy, pointed peppers, halved and thinly sliced
Huge handful coriander, chopped
For the dressings
2 tbsp pickled jalapeños, finely chopped
1 tbsp Tesco Best acacia honey
3 limes, juiced
2 tbsp Tesco Best further virgin Sicilian olive oil
80g soured cream
1 tsp scorching sauce
2 tbsp mayonnaise
Wine pairing
Tesco Best Valle De Leyda chardonnay
In a bowl, mix the prawns, chilli powder, cumin, paprika and olive oil with 1⁄2 tsp salt. Cowl and depart to marinate within the fridge for 1 hour.
Toss the lettuce, avocado, peppers and many of the coriander in a serving dish.
In a bowl, mix the honey, lime, olive oil, jalapeños and a few salt.
In a separate bowl, mix the soured cream, scorching sauce and mayonnaise.
Convey a pan of salted water to the boil. Add the corn and simmer for 10 minutes. Drain then char your corn on a scorching barbecue or griddle pan for 12-Quarter-hour, turning commonly with tongs till blackened and charred.
Thread your prawns on to steel skewers and barbecue on all sides for 1-2 minutes, or use a scorching griddle pan.
Sit the corn cobs upright and use a serrated knife to chop the corn away from the cob. Toss this into the salad together with the jalapeño dressing.
High with the prawns, drizzle with the soured cream dressing and end with further coriander.
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