From Australian BH&G Diabetic Living issue 12 2007. Preparation does not include marinating time.
- 2 tablespoons orange juice (fresh)
- 2 tablespoons lime juice (fresh)
- 1⁄4-1⁄2 teaspoon Tabasco sauce
- 1⁄4 teaspoon ground black pepper (fresh)
- 250 g prawns (raw, peeled, deveined, tails left on, I prefer off)
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon olive oil
- 40 g salad leaves (mixed)
- 2 mandarin oranges (peeled and segmented or 220 grams container mandarin segments in natural juice, drained)
- 1 red capsicum (or green or yellow cut into short strips, bell pepper)
- 1⁄4 red onion (thinly sliced)
- 1 tablespoon sesame seeds
- 4 slices bread, to serve (low gi recommended)
- In a small screw-top jar shake the orange juice, lime juice, Tabasco sauce and pepper to combine.
- Place 2 tablespoons of the citrus mixture into a medium bowl and add the prawns and toss to coat.
- Cover and put into the fridge for 1 hour to marinate.
- Meanwhile if using wooden skewers, soak them in cold water for 30 minutes and then drain.
- To make the dressing, in a small jug whisk the remaining citrus mixture, red wine vinegar, olive oil and sesame oil to combine. Set aside.
- Preheat a barbecue grill or plate on medium.
- Thread the prawns onto wooden or metal skewers, leaving 0.5cm between each prawn. Cook for 2 to 3 minutes each side or until cooked through.
- In a large bowl toss the salad leaves, mandarin, capsicum (bell pepper), and red onion.
- Add the dressing and toss to coat.
- Divide the salad among serving plates and top with the prawn skewers.
- Sprinkle with sesame seeds and serve with the bread.
Wonderful salad! When I tasted the prawns straight off the grill I wasn't thrilled, thought they were too tart, but when tossed with the salad found the sweetness of the oranges were a perfect compliment to the tartness. I did not use the extra marinade in the dressing, frankly just forgot but didn't need it, the vinegar and oil were just perfect. Thanks for sharing, Pat! A keeper for sure!
I noticed in the reviews that the amount of sesame oil is in question. It isn't listed in the ingredient list but is added in step 5 of the directions without a measurement. Most reviewers are going with 1/2 tsp as it is a strong flavored oil.
Boy I loved this salad! Wonderful flavor and beautiful presentation. I don't care for onion so left that out, and I used canned mandarin oranges. The dressing on this is outstanding, very light and fresh and a perfect complement to the shrimp. Served with some crunchy breadsticks and loved this - thanks for sharing this keeper!