bbq grilled mango-lime prawns
posted: July 19, 2014
We love ourselves a tasty burger or a juicy steak, but as the weather heats up, who wants to be as hot as the grill, slaving away over time-consuming thick cuts of meat?
Ayurveda describes summer as Pitta season. During summer, you can reduce Pitta heat within your own body by eating a diet of cooling foods–a few of those cooling foods are included in this recipe, like mint, cilantro, oil and mango.
In search of something light and satisfying to BBQ on these hot summer nights, we came up with these mango-lime prawn skewers–grilled to perfection in just four minutes.
BBQ GRILLED MANGO-LIME PRAWNS
10-12 wooden skewers
1 lb (21-30) prawns, shell removed (tail on) and de-veined
1 handful cilantro, to taste
1 handful, mint
2 garlic cloves
4-5 limes, juiced
3 limes, cut in quarters
1 tbs soy sauce
1 tbs olive oil
1 ripe mango, peeled and pitted
Himalayan pink rock salt to taste
- Soak the wooden skewers in water for 30-60 minutes.
- Peel and pit the mango, put into blender or food processor with garlic, olive oil, cilantro, lime juice, soy sauce, and mint. Blend until smooth and pour into mixing bowl.
- Add the prawns and toss to coat evenly.
- Cover and refrigerate prawns in marinade for at least 60 minutes.
- Remove prawns from marinade, thread a wooden skewer through the body of each prawn then add a slice of lime onto the end of each skewer.
- Lightly brush each skewer with olive oil, and season to taste with Himalayan pink rock salt.
- Heat your grill over high heat.
- Place each skewer on the grill and cook 2 minutes on each side.
- Remove the limes from the end of each skewer, squeeze over the prawns and serve.
Alicia-Rae is a writer, adventurer and our blog assistant editor. You’ll never catch her without her pen, notepad and camera in tow. She’s a DIY aficionado, and believes the best, and most beautiful, things in life are homemade. Follow her on Instagram and Twitter.