Preparation time: 30 minutes
Cooking time: 3 minutes
Serves: 4 as a main course or 6 as an entrée

1 kg large green prawns, peeled and deveined, tails intact
2 tbsp Hot Peri Peri Sauce *
50g mixed baby lettuce leaves, to serve

lime mayonnaise
½ cup Paul Newman’s Own Whole Egg Mayonnaise
1 tbsp finely grated lime rind
1 tbsp lime juice

1. Place prawns in a shallow bowl. Add Peri Peri sauce and stir to coat. Cover and refrigerate for 15 minutes.

2. Meanwhile, make lime mayonnaise. Combine mayonnaise, lime rind and lime juice in a small bowl. Cover and set aside.

3. Heat a barbecue hotplate or char-grill over a medium-high heat. Cook prawns on preheated grill, turning often, for 3 minutes, or until cooked through.

4. Divide lettuce leaves between serving plates. Top with prawns. Serve immediately with lime mayonnaise.

* Hot Peri Peri sauce can be found in the sauce/marinade section of most supermarkets.