Ingredients:

  • 5 lbs (680 g) Large Prawns (Shrimp), raw, peeled, deveined, tail-on preferred
  • 3 Tbsp (45 ml) Olive Oil (Extra Virgin)
  • 1/4 cup (60 ml) Fresh Lime Juice (for marinade)
  • 2 Tbsp (30 ml) Honey or Agave Nectar
  • 1 Tbsp (15 g) Chipotle Paste in Adobo
  • 1 tsp (5 ml) Ancho Chili Powder
  • 1/2 tsp (2.5 ml) Ground Cumin
  • 2 cloves Garlic, minced finely
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 ml) Black Pepper
  • 2 large cobs Fresh Sweetcorn
  • 1/4 cup (40 g) Red Onion, finely diced
  • 1/4 cup (6 g) Coriander (Cilantro), roughly chopped
  • 1/2 medium Jalapeño, seeds and ribs removed, finely diced
  • 1 Tbsp (15 ml) Lime Juice (for salsa)
  • Salt and Pepper, To taste

Instructions:

  1. Combine the Marinade: In a large bowl, whisk together the olive oil, lime juice, honey, chipotle paste, chili powder, cumin, minced garlic, salt, and pepper until fully emulsified.
  2. Marinate the Prawns: Add the peeled prawns to the marinade. Toss gently to coat. Cover the bowl and refrigerate for a minimum of 30 minutes, but no longer than 60 minutes.
  3. Prepare the Skewers: Thread 4-5 prawns tightly onto each skewer (ensure wooden skewers were soaked previously).
  4. Grill Prep: Preheat the BBQ grill to medium-high heat (approx. 400°F/200°C). Clean the grates thoroughly and lightly oil them to prevent sticking.
  5. Char the Corn: Place the two corn cobs directly on the hot grill. Rotate every 2-3 minutes until kernels are lightly charred and softened (about 8-10 minutes total). Remove corn from the grill and let cool slightly.
  6. Assemble Salsa Base: Using a sharp knife, cut the charred kernels off the cobs. Place kernels in a medium bowl. Add the diced red onion, chopped coriander, diced jalapeño, lime juice, salt, and pepper. Toss and set aside.
  7. Grill the Prawns: Place the skewers directly over the hottest part of the grill. Cook for 2 to 3 minutes per side, using tongs to flip them.
  8. Rest and Serve: Continue cooking until the prawns are opaque pink (internal temperature reaches 145°F/63°C). Remove the skewers immediately from the grill, let them rest briefly (1 minute), and serve hot over a bed of the Charred Sweetcorn Salsa.