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.
Peel and devein prawns, leaving tails intact.
Trim lettuce and separate leaves. Rinse under cold water. Drain well. Pat dry with absorbent kitchen paper.
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.
This recipe originally appeared on New Idea Food