Padre Prawns with Strawberry-Jalapeno Dressing

Padre Prawns with Strawberry-Jalapeno Dressing


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A colorful, zesty healthy prawn salad...Yummy!

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  • 15 large tiger prawns
  • 1/2 lb. spring greens salad mix
  • 2 tsp. sesame oil
  • 2 Tbs. sunflower oil
  • 1/2 tsp. salt
  • 2 fat jalapeno peppers, deseeded and finely chopped
  • 1/2 lb. strawberries, hulled and chopped
  • Dressing:
  • 1/4 C. cider vinegar
  • 1/4 C. sugar or Splenda

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Carefully remove the shells from the prawns, leaving the tails intact. Drain the prawns then butterfly them by cutting down the back, almost right through, and opening them out flat. Set the grill to high. Mix the sesame and vegetable oils together with the salt, rub into the prawns and thread them onto the skewers. Put the jalapenos, strawberries, vinegar and sugar into a food processor and whizz to a purèe. Chill until needed. Grill the prawns for 1 minute on each side then lower the heat to medium and give them a further 1 minute per side. Arrange the salad on plates, place the skewered prawns on top and serve drizzled with dressing.

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