Contributed by a regular Olivia’s Penticton client, with thanks!
Prawns with Lime & Coconut
Regular Penticton store client
Use fresh or froze prawns, thawed
This is marinade so use only enough Lime oil and Coconut Balsamic to partially cover prawns.
Toss or stir often in the 1 to 2 hours that the prawns are in the refrigerator.
To cook, add a drizzle of Lime Oil to a sauté pan, on medium heat.
Remove prawns from refrigerator, and with a slotted spoon place into the sauté pan carefully.
Cook only long enough for prawns to change to a coral color, turning or tossing to achieve doneness. Use caution to not over cook.
When prawns are done, drizzle with a tiny bit more of the Persian Lime Oil and Coconut Balsamic.
If serving as an appetizer use a fancy wooden pick for serving.
Serve on top of a salad, or rice, or stir fry for a nice change