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!

Prawns, peeled, de-veined, tails on 1.2 kg
Pineapple, cut into wedges 2.0 kg
Tomato, chopped 400.0 g
Green onions (shallots), sliced 100.0 g
Coriander, chopped 40.0 g
HELLMANN'S Real Mayonnaise 2.4 kg 200.0 g

HELLMANN'S Real Mayonnaise 2.4 kg

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KNORR Italiana Pronto Napoli GF 4.15 kg 100.0 g

KNORR Italiana Pronto Napoli GF 4.15 kg

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Chilli Paste 10.0 g

Method
- Quickly barbecue the prawns and pineapple wedges with a little oil.
- Combine the salsa ingredients together and set aside.
To Serve
- Place the pineapple and prawns in a bowl and top with the salsa and sauce.