This recipe is a great summer favourite. They can also be cooked on the barbecue. Eat with warmed tortillas or a green salad.

Ingredients

500g green prawns, shelled with tails intact

100mL Pukara Estate Lime Extra Virgin Olive Oil

2 tsp Chipotle Tabasco sauce

1 tbsp finely chopped flat-leaf parsley

1 tbsp finely chopped coriander

1/2 tsp ground cumin

Pinch Pukara Estate Chilli Smoked Salt Flakes

Pinch of white sugar

1 lime cut into wedges

1 tbsp Pukara Estate Lemon and Lime Mayonnaise to serve

Method

Place all ingredients except prawns in a small bowl and stir until well combined. Add prawns, mix well and set aside. Grill on high heat, turning the prawns once. When the prawns have just turned opaque, they are done. Serve immediately with a wedge of lime and a dollop of Pukara Estate Lemon and Lime Mayonnaise.