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DJERBA-STYLE GRILLED PRAWNS
Tunisia
yield : 4 servings
16 whole green prawns backs split open and deveined
2 tsp harissa paste
4 Tbsp extra virgin olive oil
1 Tbsp lemon juice
2 large ripe tomatoes, diced
1 cup diced shallots
1 large spanish onion, diced
2 tsp chopped coriander
1 tsp ground cumin
1 Tbsp chopped garlic
2 Tbsp chopped capers
2 Tbsp lemon juice
2 Tbsp light olive oil
pinch sugar
Combine harissa paste, olive oil, and lemon juice and baste the
cut flesh of the prawns.
To make the relish, combine tomatoes, shalltos, onion, coriander,
cumin, garilc, capers, lemon juice, oil and sugar in bowl and toss
lightly. Leave for 20 mins. Grill or broil prawns and serve with
tomato relish.
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Grilled Prawns