Charred chilli prawns with watermelon salsa

Cool juicy watermelon is a must-have ingredient for spring barbecues, so turn up the heat and pair it with chilli and ginger BBQ prawns.

• 1kg large green prawns, peeled leaving tails intact, deveined
• 1 long red chilli, seeded, finely chopped
• 2 teaspoons ginger, finely grated
• 1/4 seedless watermelon, finely chopped
• 100g soft fetta, crumbled
• 2 tablespoons mint, finely shredded
• Lime zest, to serve
• Mint sprigs, to serve

Energy 972kJ	Fat saturated 3.00g
Fat Total 6.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 7.00g	Dietary Fibre 1.00g
Protein 38.00g	Cholesterol mg
Sodium 769.00mg

All nutrition values are per serve.

1. Step 1

   Place prawns, chilli and ginger in a large bowl. Cover and place in fridge for 30 mins to develop the flavours.

2. Step 2

   Meanwhile, combine the watermelon, fetta and shredded mint in a bowl.

3. Step 3

   Heat a barbecue grill or chargrill on medium-high. Cook the prawns, turning occasionally, for 3 mins or until prawns curl and change colour. Transfer to a serving platter. Top with the watermelon mixture and sprinkle with lime zest and mint sprigs.

Serve with a drizzle of olive oil.