Grilled Prawns (Shrimp) With Papaya Salsa

This is from Australian Table magazine, 2004. A posh addition to your next barbie! (I always think prawns look fancy, even though their not really). Note that the recipe actually calls for at least 2 limes, one for the marinade, and one for the salsa, and an extra one to garnish, if you so wish.

• Ready In: 42 mins
• Serves: 4
• Yields: 4 appetizer portions

Ingredients

• 1  tablespoon honey
• 1  tablespoon soy sauce
• 1  tablespoon  sesame oil
• 1  lime, juice and zest of, finely grated
• 2  teaspoons gingerroot, finely chopped
• 12  medium  prawns, peeled and deveined, with tails left in tact
• 1  papaya, peeled, deseeded, and finely diced
• 1  lime, juice of
•  red chile, finely chopped
• 1  small red onion, finely diced

Directions

1. Preliminary: If using wooden skewers, soak in water 30 minutes to prevent them catching fire on the barbecue.
2. For prawns, add honey, soy sauce, sesame oil, lime rind and juice, and ginger in a bowl and mix well. Add prawns and stir to coat. Cover and chill for 20 minutes.
3. For the salsa, mix papaya, lime juice, coriander leaves, chilli and onion in a small bowl and set aside.
4. Thread prawns onto presoaked skewers (or metal ones) and cook over hot coals (or gas barbecue on high heat) 2-3 minutes: no longer, or they will go rubbery.
5. Serve with papaya salsa and lime wedges.