Hawaiian Shrimp Salad
What is it about Hawaii and pineapples? Who knows but, oh boy, they go perfectly with prawns, err….shrimp. I wanted to make a kind of cocktail sauce and used KNORR Pronto Napoli instead of ketchup. To tell you the truth, I'm not using ketchup ever again!
Ingredients
Method
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Prawns, peeled, de-veined, tails on 1.2 kg
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Pineapple, cut into wedges 2 kg
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Tomato, chopped 400 g
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Green onions (shallots), sliced 100 g
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Coriander, chopped 40 g
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KNORR Mixed Chilli Puree 40 g
Preparation
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Method
- Quickly barbecue the prawns and pineapple wedges with a little oil.
- Combine the salsa ingredients together and set aside.
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To Serve
- Place the pineapple and prawns in a bowl and top with the salsa and sauce.