Citrus Marinated Spotted Prawns with Apple Jicama Slaw

A showstopper featuring char-grilled spotted prawns atop a sweet and herbaceous apple and jicama salsa.

Total Time:
2 hours

Servings:
10

Ingredients

2 cups extra virgin olive oil

2 ½ cups DOLE® Pineapple Juice

1 ½ cups orange juice, fresh

½ cup orange zest

½ cup garlic, minced

2 tsp ginger, grated

1 Tbsp salt, kosher

½ cup flat leaf parsley, minced

½ cup cilantro, minced

1 Tbsp chili pepper flakes

5 lb raw spotted prawns, peeled and deveined, tail on

2 cups DOLE Chef-Ready Cuts Diced Apples, thawed

3 cups jicama, julienned

¼ cup apple cider vinegar

2 Tbsp avocado oil

2 cups green cabbage, shredded

1 cup purple cabbage, shredded

½ cup mint, chiffonade

In a large bowl, combine the olive oil, pineapple juice, orange juice, orange zest, garlic, ginger, salt, parsley, cilantro and chili flakes. Whisk them together and set aside ½ cup of the marinade.
Fold through the shrimp to coat and allow them to marinate for 1 hour in a fridge.
While the shrimp are marinating, take a large mixing bowl and combine the apples, jicama, apple cider vinegar, avocado oil and green and purple cabbage. Toss together and set slaw aside for 30 minutes to marinate.
When the shrimp are done, remove the excess marinade and skewer them for grilling.
Grill 2-3 minutes per side, untill the shrimp are pink and opaque.
Lightly drizzle some of the reserved shrimp marinade over the hot shrimp before serving. Serve roughly 8 shrimp per serving with the slaw. Garnish with mint.