Skewered Grilled Spot Prawns :

Savour the essence of the West Coast with our Grilled B.C. Spot Prawns on skewers – succulent and perfectly charred. Paired with the exquisite Roasted Pineapple Salsa, a blend of roasted pineapple, sweet white onion, jalapeño peppers, and cilantro, this dynamic duo captures the vibrant flavours of West Coast cuisine.

Ingredients:

• 12 B.C. Spot Prawns 

• Wooden skewers, soaked in water for 30 minutes 

• Olive oil 

Method:

• Devein and peel the B.C. Spot Prawns, leaving the tails intact. Pat them dry with paper towels. 
• Skewer the prawns through the tail, ensuring they're straight and secure on the wooden skewers. Thread 1 Prawn onto each skewer. 
• Preheat your grill to medium-high heat. 
• Brush the skewered prawns lightly with Olive Oil. 
• Grill the prawns for about 2-3 minutes per side until they're pink and slightly charred. Avoid overcooking to maintain their tenderness. 
• Remove the skewers from the grill and serve immediately with Roasted Pineapple Salsa (Recipe Below) 

Roasted Pineapple Salsa:

• 3 tablespoons soy sauce 

• 2 tablespoons rice vinegar 

• 1 tablespoon sesame oil 

• 1 tablespoon fresh ginger, grated 

• 1 garlic clove, minced

• 1 tablespoon honey  

• 1 tablespoon roasted white sesame seeds  
  
  

Salsa Ingredients:

• 1 medium pineapple, peeled, cored, and cut into small chunks

• 1 small white sweet onion finely chopped. 

• 1-2 jalapeño peppers, seeded and finely chopped (adjust to taste) 

• 1/4 cup fresh cilantro, chopped

• juice of 1-2 limes 

• 1 tablespoon honey 

• olive oil for roasting 

Salsa Method:

Preheat the oven: Preheat your oven to 400°F (200°C)

Prepare the Pineapple: Cut the Pineapple into small chunks. Spread the Pineapple chunks evenly on a baking sheet lined with parchment paper or lightly greased

Drizzle the Honey and a little Olive Oil over the Pineapple chunks. Roast in the preheated oven for about 20-25 minutes or until the Pineapple starts to caramelize and turn golden brown. Allow it to cool

Prepare the Salsa: In a mixing bowl, combine the roasted pineapple, finely chopped Onion, Jalapeño Peppers, and Chopped Cilantro

Squeeze the juice of 1-2 Limes over the Salsa, Season with Salt and Pepper

Gently toss all the ingredients together until well combined and Chill