500g/1lb 2oz frozen raw peeled prawns, defrosted, rinsed and drained
Juice of 1 lime
1 tablespoon Orange Blossom honey
1 tablespoon soy sauce
150g/5oz mixed salad leaves
200g/7oz romaine lettuce heart, torn into pieces
To make the marinade, mix the honey, oil, grated lime rind and juice, chilli and garlic together in a shallow bowl. Add the coriander, salt and pepper, mix together then add the prawns and toss together. Cover with clingfilm and chill in the fridge for 30 minutes.
Lift the prawns out of the marinade and thread on to metal or soaked wooden skewers. Cook on a medium hot barbecue or under a preheated grill for 5-7 minutes turning the prawns once or twice and brushing with the marinade until the prawns are bright pink all over and cooked through.
Mix the remaining lime juice, honey and soy sauce together in a bowl, add the salad and toss together. Spoon on to four plates. Slide the prawns off their skewers on to the salad and serve immediately.
Tips: An extra special dish for the barbecue; these prawns are cooked in minutes and taste delicious marinaded with honey, chilli and garlic then tossed with a soy dressed salad.