Title: Djerba-Style Grilled Prawns
Categories: Ethnic Seafood Vegetable
Yield: 4 Servings
| 16 | x | Whole green prawns backs split open & deveined |
| 2 | ts | Harissa paste |
| 4 | tb | Extra virgin olive oil |
| 1 | tb | Lemon juice |
| TOMATO RELISH |
| 2 | x | Lg ripe tomatoes, diced |
| 1 | c | Diced shallotts |
| | | Lg Spanish onion, diced |
| 2 | ts | Chopped coriander |
| 1 | ts | Ground cumin |
| 1 | tb | Chopped garlic |
| 2 | tb | Chopped capers |
| 2 | tb | Lemon juice |
| 2 | tb | Light olive oil |
| | | Pinch of sugar |
Combine harissa paste, olive oil, and lemon juice and baste the cut flesh
of the prawns. To make the relish, combine ingredients in bowl & toss
lightly. Leave for 20 mins. Grill or broil prawns and serve with tomato
relish. From: ITA, Mar. 94 "A Taste of to Savour Tunisia" by Peter Meier.
Typed by: Joell Abbott 10/94