Grilled Prawns with Cucumber

Instructions

1. 1

   In a bowl, combine 3 tablespoons of olive oil, minced garlic, sea salt, and black pepper. Add the prawns and toss until evenly coated. Let marinate for 10 minutes at room temperature.

   Tip: Don't marinate too long as the lime in the acid-free marinade won't 'cook' the prawns.

2. 2

   Preheat your grill to high heat, about 200°C (400°F). Oil the grill grates lightly to prevent sticking.

   Tip: Use a folded paper towel dipped in oil to brush the grates safely.

3. 3

   Grill the marinated prawns for 2-3 minutes per side until they turn pink and opaque, being careful not to overcook.

   Tip: Prawns cook quickly; watch them closely to maintain their tender texture.

4. 4

   While prawns cook, arrange the sliced cucumber in a large serving bowl or platter.

5. 5

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lime juice. Pour this dressing over the cucumber ribbons.

6. 6

   Add the torn mint, chopped cilantro, and sliced red chili to the cucumber mixture. Gently toss everything together.

   Tip: Reserve some fresh herbs for garnishing the finished dish.

7. 7

   Transfer the grilled prawns directly onto the cucumber salad, arranging them on top or mixed through as preferred.

8. 8

   Sprinkle with toasted sesame seeds and any remaining fresh herbs. Serve immediately while the prawns are still warm.

   Tip: The contrast between warm prawns and cool cucumber creates an excellent flavor balance.