Grilled Prawns (Shrimp) With Papaya Salsa - cooking recipe

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

Preparation

Preliminary: If using wooden skewers, soak in water 30 minutes to prevent them catching fire on the barbecue.
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.
For the salsa, mix papaya, lime juice, coriander leaves, chilli and onion in a small bowl and set aside.
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.
Serve with papaya salsa and lime wedges.