Grilled Spot Prawn Skewers with Peach and Avocado Salad

Grilled Spot Prawn Skewers with Peach and Avocado Salad

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Serves: 4

Prep time: 20 min



1 lb tub of frozen BC Spot Prawns, thawed

Olive oil

Salt and pepper to taste

4 tbsp butter

1 glove garlic, minced

2 tbsp finely chopped fresh herbs of your choice.



4-6 cups organic mixed greens

2 large peaches, sliced

1 avocado, diced

1/2 small red onion, very thinly sliced

1/2 cup goat cheese crumbles

1/2 cup sliced toasted almonds


3 tbsp balsamic vinegar

3 tbsp extra virgin olive oil

1 garlic clove, minced

1/2 tsp dijon mustard

Salt and pepper, to taste

Optional: 1 tsp sugar, to sweeten dressing





Step 1

Skewer Prawns (shell and tail kept on) onto wooden (soak for at least 30 min before) or metal skewers.

Step 2

Brush with olive oil and a generous amount of salt and pepper.

Step 3

Heat grill to medium heat

Step 4

Place skewers onto grill and grill for 3 min per side or until shells are light pink and charred.

Step 5

Melt butter and add garlic and herbs

Step 6

Once prawns are off the grill brush with butter mixture.

Step 7

Serve immediately along side salad.


Step 1

In a medium bowl, whisk together the balsamic vinaigrette: balsamic, olive oil, minced garlic, dijon and salt and pepper.

Step 2

In a large bowl, add the greens. Top salad with peach slices, diced avocado, red onion, goat cheese crumbles and toasted almonds. Toss gently right before serving.



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