Tender Prawns from the deep pair perfectly with Sweet Pineapple of the Land,
It’s a Tropical Surf n Turf!
Now this is my kind of salad! Warm & Juicy packing a huge flavour punch without a lettuce leaf in sight! This is what I want plopped in front of me on a warm Summer’s day with an icy cold glass of white wine to wash it down.
The Pineapple Salsa part is what you want to do first so all of those big, bold flavours have time to settle down & make friends rather than be jostling for attention. So, grab yourself a bowl & into that goes half a decent sized pineapple that you’ve peeled & chopped up roughly along with 1 finely chopped red chilli, 1/2 cup of fresh mint from the garden that you’ve also chopped up finely & the juice of 1 lime. Give that lot a jolly good mix up with your hands & set aside.
Next, throw 300g of fresh raw prawns at the Hubby to go sacrifice at the alter of burnt offerings (aka the BBQ). Cooking them on the BBQ just puts that wee bit of smoky char flavour into the prawns, but if for any reason that doesn’t float your boat, then you can easily just cook them up in a wee splash of heated oil on your frypan. Prawns are awesome as they tell you exactly when they’re cooked by rather conveniently changing colour to a gorgeous pink shade when done. It doesn’t take very long so don’t walk away.
Meanwhile, crack on with making the sauce. Simply melt 100g of butter in a small saucepan before adding in the zest of the lime you took the juice from (I tend to zest it first & set it aside before cutting it open to juice as I find that easier but I know that chefs will say I lose the essential oil by not doing it straight over the pan which is a huge flavour loss so do whichever way works for you) along with a finely chopped red chilli & 10g of freshly grated ginger. Stir that for a couple of minutes to cook it all off before finally seasoning with a good pinch of salt.
When the Hubby brings in the cooked prawns, pop them straight into the butter sauce to coat them generously.
Arrange your Pineapple Salsa on your serving platter, then crown it with all those luscious prawns & drizzle just a smidge of the butter sauce over the top.