In this dish the prawn can be served warm, right off the grill or at room temp as part of a summer buffet, You can either peel the prawns, as suggested, or grill them with the shell on which makes them harder to handle at the table but adds a lot of flavor. To grill shell on, simply take a pair of scissors and snip the shell along the back so that you can remove the sand vein.

Peel and devein the prawn, 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 over marinate). Skewer, if desired, to facilitate grilling.

Grill or broil the prawns quickly approximately 1 to 2 mins per side, until 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.

MELON-PINEAPPLE SALSA

Gently combine the melon, pineapple, serrano, and onion in a bowl. In a separate bowl, whisk together the olive oil, garlic vinegar lemon juice and honey. Season with taste with salt and pepper. Just before serving, combine the oil mixture with the fruit and gently toss with the cilantro.

Recommended wine:The melon pineapple salsa is particularly embellished by the tropical fruit flavors of Gewurztraminer, Riesling or Chenin Blanc

Note:For additional flavor, lightly oil and grill slices of pineapple, about 2 mins on each side, before cutting them up
Serves 4 as an appetizer or lunch

From: "From the Earth to the Table", John Ash, EP Dutton © 1996
Posted By:
Post Date: 2/4/98