Barbecued Prawn And Mango Lettuce Cups

This easy healthy salad is loaded with veg, low-cal and gluten-free.

Ingredients

2 Small ripe mangoes, finely chopped

1 Long red chilli, seeded, finely chopped

1 Green onion, thinly sliced

1 tsp tsp Lime rind, finely grated

2 tsp Lime juice

24 Large green king prawns, peeled, deveined

2 tbsp Extra virgin olive oil

2 Garlic cloves, crushed

½ tbsp Smoked paprika

24 Small gem lettuce leaves

Directions

Step 1

Place mango, chilli, onion, lime rind and juice in a bowl. Season with salt and pepper. Toss to combine.

Step 2

Place prawns, oil, garlic and paprika in a glass or ceramic bowl. Season with salt and pepper. Toss to coat. Special Note: Marinate the prawns up to 1 day ahead. Store in an airtight container in the fridge.

Step 3

Heat a barbecue chargrill or hotplate on high. Barbecue prawns, turning, for 2 to 3 minutes or until lightly charred and cooked through. Transfer to a plate.

Step 4

Place a prawn on each lettuce leaf. Top with mango mixture. Transfer to a platter. Serve immediately. Enjoy!! Thanks to TASTE.COM.AU