Nectarine and Basil Salsa with Grilled Prawns

Ingredients

200g (7oz) raw prawns, peeled
15ml (1 tbsp) vegetable oil
Crushed fresh garlic or 1⁄2 tsp garlic salt
1 tsp smoked paprika
1 tsp caster sugar
2 nectarines, diced
1⁄2 small red onion, diced
small handful basil leaves, chopped
1 lime, halved (one half juiced)

Method

• Put the prawns in a bowl with the oil, garlic salt, paprika and sugar, mix well.
• Season with pepper.
• Using a separate bowl, mix the nectarines with the onion, basil and lime juice.
• Place a frying pan on a medium heat.
• Sear the prawns for 2 minutes on each side, or until they turn pink and are cooked through.
• Serve the prawns with the salsa and the remaining lime half.