9 Raw Prawns peeled but leave tails on
1 tablespoon CocoPacific Virgin Coconut Oil
1 tablespoon lemon juice
Salt and pepper
Place in a bowl and mix thoroughly, add prawns and leave for ½ an hour.
In the meantime oil 3 skewers, (this is so they do not burn during the cooking process).
Small cos lettuce, shredded
Medium cucumber, cut in half and grated lengthways (stop when you reach the pips)
2 large ripe tomatoes, halved, quartered and thinly sliced
1 large ripe Mango, cut into thin strips
Place all ingredients into a large bowl and whisk until thoroughly mixed, add the salad and mix together.
Now, grill prawns for a couple of minutes on both sides.
Serve in small bowls with prawns on top.