Dinner: Garlic Prawns with Tomato and Basil Salsa

Dinner: Garlic Prawns with Tomato and Basil Salsa

Dairy-free, gluten-free, wheat-free

Serves: 4

Ingredients

  • 16 large raw prawns (shell on)
  • 4 cloves garlic, crushed
  • 3 tbsp cold-pressed olive oil
  • 6 sprigs fresh thyme, leaves stripped
  • freshly ground black pepper
  • 1 lemon, juice only
  • For seasoning use celery powder, kelp powder or dulse granules

For the salsa:

  • 3 vine-ripened tomatoes cut into small dice
  • 1/4 bunch basil leaves, shredded at the last minute
  • 1/4 small Spanish onion, finely chopped
  • 2 tbsp cold-pressed olive oil
  • For seasoning use celery powder, kelp powder or dulse granules

To serve:

  • 4 large handfuls leafy greens (such as spinach, beet leaves or rocket)
  • 1/2 lemon, juice only
  • 1 tbsp cold-pressed olive, flaxseed or hemp oil
  • freshly ground black pepper, to taste

Method

  1. Peel prawns and leave bottom section and tail attached for effect. De-vein by taking out the thin, black strip that runs down the outside of the prawn. Marinate in garlic, oil, thyme leaves and pepper for about 30 minutes (covered in fridge).
  2. Heat up the barbecue or griddle pan.
  3. Remove prawns from marinade and add to the hot grill or pan and cook for a couple of minutes on each side. The prawns are cooked when they are pink and firm. Squeeze on lemon juice and seasoning and keep warm.
  4. Make salsa by combining all the salsa ingredients. Season to taste.
  5. To serve, pile prawns high on a nice, white plate and serve with the salsa on the side in a small bowl. Alternatively, you could serve 4 prawns on each plate with a spoonful of salsa and a handful of rocket, beet or spinach leaves, dressed olive oil and lemon juice.