INGREDIENTS

  • 2 tablespoons orange juice (fresh)
  • 2 tablespoons lime juice (fresh)
  • 1/4-1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon ground black pepper (fresh)
  • 250 g prawns (raw, peeled, deveined, tails left on, I prefer off)
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon olive oil
  • 40 g salad leaves (mixed)
  • 2 mandarin oranges (peeled and segmented or 220 grams container mandarin segments in natural juice, drained)
  • 1 red capsicum (or green or yellow cut into short strips, bell pepper)
  • 1/4 red onion (thinly sliced)
  • 1 tablespoon sesame seeds
  • 4 slices bread, to serve (low gi recommended)

DIRECTIONS

  1. In a small screw-top jar shake the orange juice, lime juice, Tabasco sauce and pepper to combine.
  2. Place 2 tablespoons of the citrus mixture into a medium bowl and add the prawns and toss to coat.
  3. Cover and put into the fridge for 1 hour to marinate.
  4. Meanwhile if using wooden skewers, soak them in cold water for 30 minutes and then drain.
  5. To make the dressing, in a small jug whisk the remaining citrus mixture, red wine vinegar, olive oil and sesame oil to combine.Set aside.
  6. Preheat a barbecue grill or plate on medium.
  7. Thread the prawns onto wooden or metal skewers, leaving 0.5cm between each prawn.Cook for 2 to 3 minutes each side or until cooked through.
  8. In a large bowl toss the salad leaves, mandarin, capsicum (bell pepper), and red onion.
  9. Add the dressing and toss to coat.
  10. Divide the salad among serving plates and top with the prawn skewers.
  11. Sprinkle with sesame seeds and serve with the bread.