Citrus Marinated Spotted Prawns with Apple Jicama Slaw
A showstopper featuring char-grilled spotted prawns atop a sweet and herbaceous apple and jicama salsa.
Ingredients
2 cups extra virgin olive oil
2 ½ cups DOLE® Sweet and Sour Juice Mix
1 ½ cups orange juice, fresh
½ cup orange zest
½ cup garlic, minced
2 tsp ginger, grated
1 Tbsp salt, kosher
½ cup flat leaf parsley, minced
½ cup cilantro, minced
1 Tbsp chili pepper flakes
5 lb raw spotted prawns, peeled and deveined, tail on
2 cups DOLE Chef-Ready Cuts Diced Apples, thawed
3 cups jicama, julienned
¼ cup apple cider vinegar
2 Tbsp avocado oil
2 cups green cabbage, shredded
1 cup purple cabbage, shredded
½ cup mint, chiffonade
Directions
- In a large bowl, combine the olive oil, sweet and sour juice mix, orange juice, orange zest, garlic, ginger, salt, parsley, cilantro and chili flakes. Whisk them together and set aside ½ cup of the marinade.
- Fold through the shrimp to coat and allow them to marinate for 1 hour in a fridge.
- While the shrimp are marinating, take a large mixing bowl and combine the apples, jicama, apple cider vinegar, avocado oil and green and purple cabbage. Toss together and set slaw aside for 30 minutes to marinate.
- When the shrimp are done, remove the excess marinade and skewer them for grilling.
- Grill 2-3 minutes per side, untill the shrimp are pink and opaque.
- Lightly drizzle some of the reserved shrimp marinade over the hot shrimp before serving. Serve roughly 8 shrimp per serving with the slaw. Garnish with mint.