Grilled Prawns and Corn Salad

Ingredients for Grilled Prawns and Corn Salad

• 450g large peeled, deveined prawns

• 30g tequila

• Juice of 2 limes

• 3 ears of corn, husks removed

• 2 heads cos lettuce, chopped

• 1/2 cup black beans, drained and rinsed

• 120ml cherry tomatoes, halved

• 1 avocado, sliced

• 1/4 cup your favourite salad dressing

• Chopped fresh coriander, for garnish

• Sliced lime, for garnish

• Tortilla crisps (optional)

How to make Grilled Prawns and Corn Salad

Thread the prawns on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Place the prawns and corn on the grill and grill about 3 minutes per side until cooked through. Cool slightly. Remove the prawns from skewers and slice the kernels off the cobs.

In a large bowl, toss the lettuce with the beans, tomatoes, avocado, and dressing. Arrange grilled prawns and corn on top and garnish with coriander and lime. Serve with tortilla crisps, if desired.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.