Serves
4
Prep Time
20 minutes
Cooking Time
10 minutes
Ingredients
- 1 long red chilli, de-seeded and finely chopped
- 1 cup tightly packed fresh herb leaves (parsley, coriander, oregano)
- 3 cloves garlic
- Finely grated zest and juice of 1 lime
- ⅓ cup extra virgin olive oil, plus 1 tablespoon extra, for cooking
- 500g packet frozen I&J Extra Large Prawns - Tail On, thawed
- 600g mixed salad leaves (cos lettuce, rocket leaves, pea shoot tendrils)
- 1 Lebanese cucumber, thinly sliced into ribbons
- 1 small red onion, finely sliced
Raw Prawns Extra Large Tail On
Method
STEP 1Set aside 1 teaspoon chopped chilli for garnishing. Blend remaining chilli, herbs, garlic, lime zest, juice and oil in a small food processor until finely minced.
STEP 2
Pat dry thawed I&J Prawns with absorbent paper and combine with ¼ cup chimichurri sauce. Marinate in refrigerator for 10 minutes.
STEP 3
Meanwhile, combine salad leaves, cucumber and red onion in a serving bowl.
STEP 4
Heat remaining oil in large non stick frypan over medium-high heat. Cook marinated prawns in batches following packet directions.
STEP 5
Top salad with cooked prawns. Garnish with reserved chilli and serve with remaining chimichurri sauce on the side.
Tips
Chimichurri sauce can be made a day ahead before marinating prawns.