BBQ prawn skewers with corn salsa
Ingredients
-
Grated rind and juice of 1 lime, plus lime wedges, to serve
-
1 garlic clove, crushed
-
2 tablespoons olive oil
-
1.2kg large green king prawns, peeled, deveined, tails intact
-
500g frozen corn kernels
-
1 avocado, cut into 1cm cubes
-
250g Roma or cherry tomatoes, quartered
-
1 cup coriander leaves
Method
-
Combine lime rind, garlic, 1 tablespoon of oil and prawns in a large bowl and season. Thread 4 prawns onto each of 12 bamboo skewers (see Tip) and set aside.
-
Cook corn kernels in a saucepan of boiling water for 2-3 mins, until just tender. Drain, rinse immediately under cold water, then drain again.
-
Combine corn, avocado, tomato, coriander, lime juice and remaining oil in a bowl.
-
Preheat a barbecue grill on high. Cook skewers for 3-4 mins each side, until prawns are pink and opaque. Serve on salsa with lime wedges.
Tip: Soak bamboo skewers in water for 30 minutes before threading prawns to avoid burning.
Recipe and image reproduced with permission © 2016 National Heart Foundation of Australia. For other healthy recipe ideas, visit heartfoundation.org.au/recipes or phone 1300 362 787.
The Heart Foundation’s Mums United is all about helping Australian mums and their families take small, easy steps towards a healthier lifestyle. Together we’re changing the shape of Australia.