16 Whole green prawns backs split open and deveined
2 teaspoon Harissa paste
4 tablespoon Extra virgin olive oil
1 tablespoon Lemon juice
TOMATO RELISH
2 Lg ripe tomatoes, diced
1 cup Diced shallots
1 Lg Spanish onion, diced
2 teaspoon Chopped coriander
1 teaspoon Ground cumin
1 tablespoon Chopped garlic
2 tablespoon Chopped capers
2 tablespoon Lemon juice
2 tablespoon Light olive oil
Pinch of sugar
Yield: 4 servings
Combine harissa paste, olive oil, and lemon juice and baste the cut flesh of the prawns. To make the relish, combine ingredients in bowl and toss lightly. Leave for 20 mins. Grill or broil prawns and serve with tomato relish.