Prawn, Prosciutto and Rosemary Skewers

Grilled prawns wrapped in prosciutto on rosemary skewers served with a vibrant avocado, ginger, and lime salsa.

Seafood Grill Prawns Low Carb Salsa

Estimated Nutrition

Calories

336

kcal / serving

1344 kcal total

Carbs

11.7g

per serving

46.8 g total

Fat

25.6g

per serving

102.4 g total

Protein

14.7g

per serving

58.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Avocado

halved, stoned, peeled and sliced

piece

Lime

quartered into wedges

Liquids

piece

Lime Juice

juiced

Meat

slice

Prosciutto

cut into strips

NutsSeeds

bunch

Coriander

roughly chopped

bunch

Basil

roughly chopped

piece

Sea Salt

flaked

piece

Black Pepper

freshly ground

stalk

Rosemary

leaves removed from bottom of stalk

OilsFats

Olive Oil

for salsa

Olive Oil

for brushing

Seafood

piece

Prawn

raw, peeled, jumbo, deveined

Vegetables

piece

Tomato

seeds removed, diced into 1cm pieces

piece

Spring Onion

finely sliced

piece

Red Chilli

seeds removed, very finely diced

Ginger

fresh root, peeled and finely chopped

Method

Toss avocado slices with lime juice in a bowl.

Add tomatoes, spring onions, chillies, ginger, olive oil, and torn herbs to the bowl.

Season with salt and pepper, stir gently, cover, and chill in the fridge.

Cut prosciutto into 16 strips and wrap one around the center of each prawn.

Thread two prosciutto-wrapped prawns onto each rosemary stick to make eight skewers.

Heat a griddle pan and brush the skewers with olive oil.

Griddle the prawns for 1 to 2 minutes per side until fully cooked.

Serve two skewers per plate over the salsa with a lime wedge and herb garnish.