1kg cooked, large tiger prawns
2 small butter lettuces
2 large mangoes (500g each), chopped
1⁄2 cup roasted salted macadamias
1⁄4 cup extra virgin olive oil
2 tblsps white balsamic vinegar
2 tblsps lime juice
2 eschallots, finely chopped
1 tsp honey
1 clove garlic, crushed
1 long red chilli, deseeded, finely chopped
Salt and pepper, to taste
To make dressing, whisk all ingredients in a jug until combined.
2. Peel and devein prawns, leaving tails intact.
3. Trim lettuce and separate leaves. Rinse under cold water. Drain well. Pat dry with absorbent kitchen paper.
4. Arrange lettuce on a serving platter. Top with prawns and mangoes. Spoon over 1⁄4 cup of the dressing. Scatter over macadamias. Serve with remaining dressing.