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Butterfly Prawns With Chilli And Garlic And Rocket Salad

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CATEGORY CUISINE TAG YIELD
Main course 4 Servings

INGREDIENTS

10 Tiger Prawns per person
1 Red Chilli Pepper
1 Clove Garlic
1/2 Lemon, juice
1 Finely Diced Shallot
Olive Oil
Sea Salt
500 g Rocket Salad Leaves

INSTRUCTIONS

Prepare the prawns by cutting them down the back to 'butterfly' them.
Split the chilli in half, deseed and dip in water - this helps to
reduce some of the fieriness of the chilli. Chop finely. Chop the
garlic and place in a tray with chilli, olive oil, lemon juice and
shallots. Marinate the prawns by laying them flat in the oil for  about
one hour. Grill on a barbecue for about 2 - 3 minutes, taking  care not
to overcook them. Serve with rocket salad.  Converted by MC_Buster.
NOTES : Chef:Paul Heatchcote  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 12.3mg
Potassium: 349mg
Carbohydrates: 17.9g
Fiber: 3.2g
Sugar: 8.2g
Protein: 2.6g


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