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Nectarine and basil salsa with grilled prawns recipe

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These charred prawn skewers make a great alternative to traditional chicken kebabs and are perfect for a summer gathering, especially when paired with this fruity salsa. Juicy nectarines marinated in basil and lime add a gorgeous sweet element, and contrast with the lightly-spiced grilled paprika prawns. Impress your guests at your next barbecue with this smoky gluten-free and dairy-free summer dish, or cook on a griddle pan in cooler weather. See method

Serves 2
15 mins to prepare and 5 mins to cook
245 calories / serving
Gluten-free
Dairy-free

Ingredients

200g (7oz) raw prawns, peeled
15ml (1 tbsp) vegetable oil
1/2 tsp garlic salt
1 tsp smoked paprika
1 tsp caster sugar
2 nectarines, diced
1/2 small red onion, diced
small handful basil leaves, chopped
1 lime, halved (one half juiced)

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1030kj
245kcal 12%
Fat
9g 13%
Saturates
1g 5%
Sugars
17g 19%
Salt
4.6g 77%

of the reference intake
Carbohydrate 17.4g Protein 25.1g Fibre 2.7g

Method

Put the prawns in a bowl with the oil, garlic salt, paprika and sugar. Mix well and then thread onto metal skewers, or wooden ones that have been soaked in water for 15 minutes. Season with pepper.
Using a separate bowl, mix the nectarines with the onion, basil and lime juice.
Place a griddle pan on a medium heat. Sear the prawns for 2 minutes on each side, or until they turn pink and are cooked through.
If cooking on a barbecue place the prawn skewers on the barbecue on a medium heat. Cook for 2-3 minutes; turning every 30 seconds, or until they turn pink and are cooked through. Serve the prawns with the salsa and the remaining lime half.

See more Prawn recipes