Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds prawns, cleaned and deveined 
  • 2 cloves garlic, minced
  • 2 tablespoons gluten free soy sauce or coconut aminos
  • 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
  • 1 teaspoon chili powder
  • Juice of 1 lime
  • Zest of 1 lime
  • chopped fresh cilantro, optional as garnish
  • Lime wedges, for serving
  • 1 large avocado - peeled, pitted, and cubed
  • 1 small tomato - seeded and diced
  • 3 cloves garlic, minced
  • 1/4 cup chopped artichoke hearts
  • 1/4 cup capers
  • 1/4 cup feta cheese
  • 1/2 of a small red onion, chopped
  • 3 tablespoons olive oil
  • juice of 1 small lime
  • sea salt and black pepper, to taste

Instruction

  • In a large bowl, combine the prawns, garlic, soy sauce, olive oil, chili powder, lime juice and lime zest. Toss to mix. Allow to marinate in refrigerator for at least 1 hour, up to 6 hours.
  • Skewer the marinated prawns. There should be a total of 8 skewers, with 5 to 6 prawns on each one. 
  • Grill the prawns over medium-high heat for 2 to 3 minutes per side. You will know they are done when they turn pink.
  • In a large bowl, combine the avocado, tomato, garlic, artichoke hearts, capers, feta cheese, red onion, olive oil, lime juice, salt and pepper. Gently toss to mix. Refrigerate 1 hour. Divide the avocado feta salsa between 4 plates and top each one with 2 prawn skewers.