GRILLED PRAWNS & MANGO SALAD LETTUCE CUPS
Toss the fancy cutlery, we're keepin' it real with easy backyard BBQ bites! These prawn and mango lettuce cups are sure to be a winner at your next BBQ.
Ingredients
300 g prawns (approx. 14 cleaned, deveined prawns)
1 large iceberg lettuce
1 mango
1 avocado
1 lebanese Cucumber
1 birdseye chilli
2 tbsp diced red capsicum
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
BBQ Rub
Salt and pepper to taste
Method
- Peel some outer layers of the iceberg lettuce and discard until you can get crisp and large sized lettuce leaves you can hold in your hand. Peel four large leaves from the base of the lettuce and set aside.
- Dice mango, avocado and cucumber into 1cm cubes. Finely dice red capsicum and chilli and place everything in a bowl. Drizzle oil, vinegar and season with salt and pepper. Stir ingredients in the bowl to combine.
- Skewer prawns according to the size of your skewers. Dust generously with BBQ rub on both sides. Pat down the skewers so rub adheres.
- Grill skewers for 3 minutes on each side. Rest while you fill the lettuce cups. Generously spoon some salad mixture from the bowl into each lettuce cup. Serve with skewers on the side.
