- Gluten-free
- High-protein
- Lower-carbohydrate
- Under 20 mins
Ingredients
Serves: 2
- 1 tbsp extra virgin olive oil
- 130g king prawns
- ½ small pineapple, de-corred and cut into cubes
- 1 large red pepper, cut into large chunks
- 1 small red onion, cut into large chunks
- 1 romaine lettuce head
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 garlic cloves, finely diced or minced
- ½ tsp ground paprika
- ½ tsp ground cayenne pepper
- 1 large handful parsley, roughly chopped
Method
Step 1
Lightly oil 4 skewers and set aside.
Step 2
Begin by layering the skewers with pineapple at the bottom, then pepper, prawn, and onion, and repeat until all the skewers are even. Lightly season with salt and set aside.
Step 3
Heat 1 tbsp of oil on a BBQ, grill pan, or large, non-stick frying pan, over high heat. Cook the skewers for 15-20mins, or until lightly charred. Make sure to turn the skewers to cook all sides evenly.
Step 4
While the skewers are cooking, prepare the dressing.
Step 5
Heat olive oil and butter in a small, non-stick saucepan. Add garlic cloves and cook for 1min, or until lightly browned.
Step 6
Add the paprika, cayenne, salt, and pepper. Stir for 30-60secs, turn off the heat, and add the parsley.
Step 7
Separate the romaine lettuce leaves and lay onto a plate, place the cooked skewers on top, and dress the skewers and lettuce with the dressing.
