Grilled Prawns with Tomato-Horseradish Salsa
I really hope everyone can get their hands on prawns!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
appetizers
hors doeuvres
main dish
sauces
side dish
grill
summer
american
prawn
dinner
spicy (hot)
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 2 tablespoon fresh parsley chopped
- 4 tablespoon butter
- 1 dash salt to taste
- 3 tablespoon extra virgin olive oil
- 1 tablespoon horseradish
- 1/4 teaspoon pepper to taste
- 1 each lemon juiced
- 1 dash pepper to taste
- 20 large prawns de-veined, with shells on
- -- for the salsa --
- 1 punnet cherry tomatoes halved
- 1 small head butter lettuce
- Carbohydrate 14.9452834375 g
- Cholesterol 83.703125 mg
- Fat 23.06405375 g
- Fiber 6.98773415626586 g
- Protein 10.5695390625 g
- Saturated Fat 8.912451875 g
- Serving Size 1 1 Serving (349g)
- Sodium 163.840875 mg
- Sugar 7.95754928123415 g
- Trans Fat 1.52390593749999 g
- Calories 282 calories
Prep Time: 25 minutes Total Time: 30 minutes 1. Melt the butter and add the lemon juice, parsley and seasoning. 2. Place the prawns on a grill grid and brush with the butter mixture. 3. Grill on a fairly hot fire for about 5-8 minutes a side, until the prawns are cooked through. 4. SALSA: whisk together the lemon juice, horseradish and the oil. Season with salt and pepper. Add the tomatoes and toss. 5. Seperate the lettuce leaves. Divide the grilled prawns and lettuce amng 4 plates and spoon tomato horseradish salsa on top.
