Grilled Marinated Prawns With Melon Salsa Recipes

GRILLED MARINATED PRAWNS WITH MELON SALSA

Steps:

• Melon Salsa: Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste.
• Marinade: Whisk all ingredients together and pour into plastic bag with prawns; marinate 2 hours and no longer in refrigerator.
• Grill or broil, 1-2 minutes on each side until pink but still a bit transparent in the center.
• Spoon salsa on plates, arrange prawns on top and garnish with cilantro.

MARINATED PRAWNS (SHRIMP) FOR THE BBQ / GRILL

Steps:

• Place prawns in a shallow dish or large plastic ziplock bag.
• Blend together all the remaining ingredients and pour over the prawns. Turn to coat well and marinate for at least 30 minutes.
• BBQ prawns for 4 to 5 minutes or until cooked. Do not overcook as they will become tough. Baste during the first couple of minutes of cooking time.
• Serve sprinkled with some extra chopped coriander, parsley or shallots with either some rice or a salad.

JERKED SHRIMP WITH MELON SALSA

Steps:

• Prepare barbecue (medium heat). Toss shrimp, oil, 2 teaspoons lime juice, and jerk seasoning blend in medium bowl. Let marinate 10 minutes.
• Meanwhile, toss cantaloupe, honeydew, cilantro, red onion, and remaining 2 teaspoons lime juice in medium bowl. Season salsa to taste with salt and pepper.
• Thread shrimp onto metal skewers. Grill until opaque in center, occasionally brushing with marinade, about 5 minutes. Serve with salsa and lime wedges.

CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA

Steps:

• For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
• For the grilled pineapple salsa: Prepare a grill for medium-high heat.
• Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
• Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
• For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
• Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
• Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.