Barbecued prawns with chilli lime dressing
1.7kg uncooked large king prawns, halved lengthways
2 baby fennel bulbs, trimmed and thinly sliced
250g baby cucumbers, sliced into ribbons
210g small red radishes, thinly sliced
4 tbsp fresh baby coriander
For chilli lime dressing, mix:
80ml lime juice
80ml lemon juice
125ml olive oil
2 cloves garlic, crushed
2 tsp caster sugar
2 tsp sea salt flakes
1 fresh long green chilli, thinly sliced
Place prawns in a large bowl with half the dressing; toss to coat. Cook prawns on a heated grill plate (or grill or barbecue) for 5 mins or until just changed in colour.
Place fennel, cucumber and radish in a bowl; toss gently to combine.
Serve the prawns with salad, drizzled with remaining dressing and topped with coriander.