600 large green prawns peeled (tails intact), deveined
1 cup of (250ml) tequila, plus 1 tablespoon extra
1 ripe pineapple, peeled, very thinly sliced (a mandoline is ideal)
½ cup (125ml) extra virgin olive oil
1 teaspoon grated lime zest, plus 2 tablespoons lime juice
1 red capsicum, thinly sliced
1 orange or yellow capsicum, thinly sliced
1 fresh jalapeno or long green chili, seeds removed, finely chopped
1 tablespoon finely chopped flat-leaf parsley plus extra sprigs to garnish
Yields: 6 servings
Place the prawns, 1 cup (250ml) tequila, 2 tablespoons sea salt and 1 cup (250ml) of water in a bowl, then cover and marinate in the fridge for 10 minutes.
Spread the pineapple slices evenly over a large serving platter. Drizzle 1/4 cup (60ml) oil over the pineapple and sprinkle with sea salt.
In a small bowl, whisk the lime zest and juice with the remaining olive oil and tequila, then season with salt and pepper. Set the vinaigrette aside.
Drain the prawns, reserving the tequila marinade. Place the marinade and 1 cup (250ml) water in a large frypan and bring to the boil. Add the prawns and simmer for 20 seconds. Remove from the heat and stand for 10 minutes or until the prawns are just cooked and almost firm.
Drain the prawns, discarding the cooking liquid, then allow the prawns to cool.
Toss the capsicum, prawns, vinaigrette and chopped parsley in a bowl. Scatter the prawn salad over the pineapple on the serving platter. Garnish with jalapeño and parsley sprigs