BBQ Chermoula Prawns w/ Tropical Salsa

Opps. It may have been a week or two since I last posted. Blame my legs, portfolios, and the fact that it's coming up to the last two weeks of school for the year. Busy busy times.

Anyway. Yesterday I was craving something prawny... yet summery. And I came across the perfect recipe on the Cuisine website. (My go to, when I know I'm craving something, and I know the main ingredient...)

Barbecued Chermoula Prawns with Tropical Salsa.
SERIOUSLY GOOD.

I served mine with a bit of grilled (on the bbq!!!! - it's new, still a novelty - old one rusted into pieces) bread rubbed with a garlic clove.

Ingredients:

Prawns

1/4 cup firmly packed parsley
3 table spoons firmly packed coriander
3 cloves of garlic, peeled
3/4 teaspoon sweet smoked Spanish paprika
2 teaspoons freshly ground cumin
2 teaspoons freshly ground coriander
1/4 teaspoons cayenne (I've run out, so I used cajun spice mix.... becuase it was the closest thing I had)

1 table spoon lemon juice.

2 table spoons olive oil, plus extra for cooking

30 prawns (I used 6 large king prawns.... and could have fit more in the amount of marinade, but had no reason to do so.) - heads and shells removed, tails left on

sea salt
10 - 15 lime wedges for serving (not strictly needed - I didn't have any... so didn't use any.)

Salsa

1/2 ripe pineapople, peeled, decored, sliced and diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 red onion, diced
1/2 red chilli, finely diced (didn't have, so didn't use)
1/2 cup of sliced mint leaves (again, didn't have... but I imagine it's be a nice addition)
3 table spoons of firmly packed sliced coriander

Method:

 Ok... so basically, you chuck all the marinade ingredients (which is everything in the prawns list, except well.. the prawns) into a food processer... and blend. And it creates this gorgeously fragrant paste. Then... chuck the prawns in. Look at my prawns!!!!!

 Toss them in the marinade/paste, and leave them to sit while you make the salsa.

Umm.... for the salsa, chop everything and mix it together. I know, it's hard.

And now... it's time to barbeque!!!! Wipe/spray some olive oil onto your grill... it's fun to watch the flames come shooting up when you spray on oil.... heh.

Grill your prawns... they'll take a minute or two on each side. Longer if they're bigger. They will smell fantastic. As in, my mouth is watering, and it's the day after.

Enjoy! I loved this recipe, and I know my sister (who came home at 4.30 this morning and ate my leftovers) also enjoyed it. It's the taste of summer, fresh from the sea, sweet like all the tropical fruit at this time of year, and smokey and charred from the grill.