Cucumber Cashew Salad With Lemon Garlic Prawns Recipe

Ingredients

Salad ingredients

2 English cucumber, chopped

1 tin water chestnuts, chopped into slivers (or ½ cup jicama, peeled & julienned)

2 red and/or yellow peppers, chopped into ½ or ¾ inch pieces

1 large handful of sugar snap peas, chopped into ½ pieces

2 handfuls, fresh bean sprouts

3 green onions, chopped

1 papaya, peeled, seeded & chopped

½ cup cilantro

¾ cup toasted cashews

1 lb. grilled prawns or 1 cup baby shrimp

Creamy Cucumber salad dressing

Lemon Garlic Prawns

1 cup olive oil

1 teaspoon dried oregano, crumbled

1 teaspoon dried thyme, crumbled

2 cloves garlic, crushed

2 tablespoons freshly grated lemon zest

2 teaspoons coarse salt

2 teaspoons freshly ground black pepper

24 prawns or jumbo shrimp (I use 16-20 count size)

3 tablespoons fresh lemon juice

In a large bowl stir together the oil, the herbs, the zest, the salt, the gatlivr and the pepper, add the prawns, and toss them to coat them well.

Preparation

Presoak wooden skewers in water (approx 2 hours or overnight) Let the prawns marinate, for between 30 minutes and 1 hour. Place 4-5 prawns on each skewer, leaving little or no space between prawn (this helps to keep the prawns from sliding around and aids in flipping them over when half cooked!)

Grill the herb-coated prawns on a barbeque for 1½ minutes per side. Remove and cool. Peel and use in Cucumber Cashew Salad.

Mix salad ingredients together, toss with dressing and mix in a ½ cup of the cashews and ½ of the prawns. Top the salad with the other ½ of the cashews and the grilled prawns