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Ingredientes
- 1 lb Large prawns
- 1/3 c. Extra virgin olive oil
- 1 tsp Finely chopped garlic
- 1 Tbsp. Minced fresh oregano (or possibly 1/4 tsp. dry oregano)
- 1/2 tsp Kosher salt
- 1/4 tsp Red chile flakes
- 2 Tbsp. Dry white wine
- 1 x Melon-Pineapple Salsa see * Note Cilantro sprigs Avocado slices
Direcciones
- Peel and devein the prawns, leaving the tail segment and its shell intact. Whisk the remaining ingredients together and marinate the prawns for up to 2 hrs in the refrigerator. (The prawns will toughen if they marinate too long; be careful not to over marinate.) Skewer, if you like, to facilitate grilling.
- Grill or possibly broil the prawns quickly, approximately 1 to 2 min per side, till they begin to turn pink. Be careful not to overcook - prawns should remain slightly transparent in the middle. Divide the salsa among the plates and place the prawns on top. Garnish with cilantro sprigs and avocado slices.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 177 | 61% |
| Total Fat 20.04g | 25% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 460mg | 19% |
| Potassium 232mg | 7% |
| Total Carbs 1.93g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.1g | 0% |
| Protein 23.16g | 37% |
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