Ingredients

For the prawns:

• 1kg jumbo raw prawns, peeled and deveined
• 3 tbsp Tropical Sun Jamaican Jerk Seasoning Paste
• 4 tsp extra virgin olive oil 

For the salsa:

• 2 red pepper, seeded and diced
• 2 green pepper, seeded and diced
• 2 red onion, diced
• 2 celery stick, diced
• 2 firm mango, peeled, stoned and diced

For the salsa dressing:

• 1 tsp Tropical Sun Coconut Sugar
• ½ tbsp Tropical Sun Lemon Juice
• 60ml extra virgin olive oil 
• 2 tbsp Tropical Sun Apple Cider Vinegar
• Salt and Tropical Sun Ground Black Pepper to taste

For the soured cream dip:

• 4 tbsp soured cream
• 4 tbsp mayonnaise
• 1 tbsp creamed horseradish
• 1 tsp Tropical Sun Lemon Juice

Instructions

1. Mix the prawns, jerk seasoning paste and olive oil together and set in the fridge to marinate for at least an hour, or ideally overnight
2. While the prawns are marinating, make the salsa by combining the red pepper, green pepper, red onion, celery and mango in a separate dish
3. For the salsa dressing, mix the sugar, lemon juice, olive oil and apple cider vinegar together and then stir into the salsa ingredients
4. For the soured cream dip, mix the soured cream, mayonnaise, creamed horseradish and lemon juice together in a separate dish and refrigerate until the prawns are ready
5. Grill or barbecue the prawns in batches for 2 minutes per side
6. Heap the salsa and soured cream dip onto the prawns
7. Serve and enjoy!

Serve With

• Rice & Peas
• Kelewele 
• Jalapeno Cornbread