Very quick and easy. Serves 4.
For the salsa:
- I avocado, chopped (or frozen, defrosted)
- 1 mango, chopped (or frozen, defrosted)
- 2 tomatoes, chopped
- 0.5 red onion, chopped
- small bunch of fresh coriander, chopped
- juice of 1 lime
Mix it all up and put to one side while you prepare the prawns.
- 800g large raw prawns
- 1 tbs jerk spice blend
- 2 garlic loves, crushed
- juice of 2 limes
- 2 tbs honey
- 2 tbs dark rum
Mix that lot together and leave for at least 10 minutes. Clever people will do this before making the salsa.
- 1 tbs olive oil
- 50g butter
Heat the butter and oil in a pan until sizzling. Put the prawns in the pan, reserving the marinade. Sizzle one side of the prawns for a few minutes until pink, then flip them over to do the other side. Add back the marinade and bubble away until thick and glossy.
Serve with coconut rice and the salsa.