Ingredients

• 1 kg green prawns- peeled, deveined but tails left intact.
• 1/2 cup SIMPLY STIRRED LEMONGRASS, LIME & CHILLI MARINADE
• peanut oil peanut oil
• 3 garlic cloves- finely chopped
• 1 tbls fresh lime juice
• 2 lebanese cucumbers- deseeded.
• 2 Avocadoes-peeled and diced( if doing ahead of time, squeeze some lemon juice on to stop going brown)

Cooking Directions

1. Combine Prawns, oil and SS LEMONGRASS, LIME & CHILLI MARINADE and chopped garlic in a shallow dish.
2. Add prawns, toss to coat, cover and stand in fridge for at least 30 minutes but up to - 2 hours is preferable.( stir a few times during marinading)
3. Using a vegetable peeler, peel long thin strips from the cucumber.
4. Combine cucumber and avocado and 1 tbls fresh lime juice. Season with salt and pepper.
5. PREHEAT BBQ plate or chargrill on medium-high heat
6. Remove prawns from fridge and drain away the marinade mixture.
7. Cook for 1-2 minutes on each side or until prawns are pink, Serve with cucumber and avocado salad.