Barbecuing doesn’t always have to mean burgers and bangers. On hot days, what I fancy are zingy flavours and crunchy veg. Marinating prawns in spices before barbecuing them creates a charred, spiced crust – delicious when using juicy and plump Tesco Finest jumbo raw king prawns as it complements their sweet flavour and succulent, meaty texture.
I love adding them to big salads full of variety. Here, I’ve combined them with a zingy mix of crunchy corn kernels, a punchy dressing, slices of avocado, and Tesco Finest sweet pointed peppers – their vibrant colour, juicy snap and distinctive shape make them perfect for salads. Swap out the prawns for slices of Tesco Finest halloumi, if you prefer.
Prep 30 min
Cook 30 min
Serves 4 as a main or 6 as part of a wider barbecue
4 corn cobs
2 x 165g packs Tesco Finest raw jumbo king prawns
1⁄2 tsp mild chilli powder
1 tsp cumin
1 tsp sweet smoked paprika
2 tbsp Tesco Finest extra virgin Sicilian olive oil
2 avocados, sliced
1 Tesco Finest sweetheart lettuce, sliced
2 Tesco Finest sweet, pointed peppers, halved and thinly sliced
Big handful coriander, chopped
For the dressings
2 tbsp pickled jalapeños, finely chopped
1 tbsp Tesco Finest acacia honey
3 limes, juiced
2 tbsp Tesco Finest extra virgin Sicilian olive oil
80g soured cream
1 tsp hot sauce
2 tbsp mayonnaise
Wine pairing
Tesco Finest Valle De Leyda chardonnay
In a bowl, combine the prawns, chilli powder, cumin, paprika and olive oil with 1⁄2 tsp salt. Cover and leave to marinate in the fridge for 1 hour.
Toss the lettuce, avocado, peppers and most of the coriander in a serving dish.
In a bowl, combine the honey, lime, olive oil, jalapeños and some salt.
In a separate bowl, combine the soured cream, hot sauce and mayonnaise.
Bring a pan of salted water to the boil. Add the corn and simmer for 10 minutes. Drain then char your corn on a hot barbecue or griddle pan for 12-15 minutes, turning regularly with tongs until blackened and charred.
Thread your prawns on to metal skewers and barbecue on each side for 1-2 minutes, or use a hot griddle pan.
Sit the corn cobs upright and use a serrated knife to cut the corn away from the cob. Toss this into the salad along with the jalapeño dressing.
Top with the prawns, drizzle with the soured cream dressing and finish with extra coriander.
Shop the ingredients for this recipe on Tesco.com and discover how Tesco Finest can make your everyday taste better
