Chili Marinated Grilled Prawns With Cactus Pear Salsa
by Margaret D Arrigo Martin

An unusual combination of avocado, red onion and cactus pear cools the spicy twang of chili infused prawns. A great Saturday night kind of dinner.


12 jumbo prawns (8-10 count) cleaned and deveined
1/4 C olive oil
1 T ancho chili powder
2 garlic cloves minced
Salt and freshly ground black pepper
3 skewers
2 Andy Boy cactus pears, peeled and diced
2 Haas avocados, diced
1 small bunch cilantro, leaves removed from stems and chopped fine
1 medium red onion, diced
1/4 C olive oil
Juice from 1 lemon
3 green onions, cleaned and sliced


1. Preheat grill.
2. In a bowl, mix 1/4 C olive oil with the ancho chili powder, garlic, salt and pepper. Add prawns to the oil and refrigerate for at least 2 hours.
3. For the salsa, combine the Andy Boy cactus pears and avocado in a mixing bowl, and add onion, cilantro, green onions, olive oil and lemon juice Season with salt and pepper.
4. Skewer and grill the prawns for 3 minutes each side. Serve over cilantro rice and salsa on the side.