A lovely fresh and juicy seafood salad perfect for the summer months.
2 x 250g bags Specially Selected Frozen Raw Peeled Argentinean Prawns
25ml Olive Oil
400g Watermelon Flesh, cubed
2 Pink Grapefruit
100g Caster Sugar
125ml Apple Cider Vinegar
2 Spring Onions
6g Fresh Basil Leaves
Sea Salt and Black Pepper
Defrost the prawns, drain them and then pat dry.
Put the caster sugar and vinegar into a bowl and mix well.
Wipe and trim the spring onions and thinly slice. Add them to the vinegar mixture. Season with some salt and pepper and then mix.
Peel the grapefruit and cut into segments.
Put the watermelon and the grapefruit into a bowl, pour over the vinegar mixture and toss together.
Sauté the prawns in the olive oil for 5-6 minutes to cook, ensure not to overcook (see packet for instructions).
Toss the prawns with the watermelon and grapefruit.
Divide between 4 plates.
Shred the basil leaves, scatter over the top and serve.
