Ingredients

• 3 raw tiger prawns
• heads removed
• 1 lime
• cut into wedges
• dash olive oil
• salt and freshly ground black pepper
• ½ Romero pepper
• seeds removed
• dash olive oil
• salt and freshly ground black pepper
• pinch dried chilli flakes
• ½ lime
• juice only
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp chopped fresh coriander
• 1 tbsp chopped fresh flatleaf parsley

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the prawn skewer
• thread the prawns and lime wedges (reserving some for garnish) alternately onto a wooden skewer. Drizzle with olive oil and season with salt and freshly ground black pepper.
• Heat a griddle pan
• add the skewer and griddle for four minutes on each side
• or until the prawns are cooked through and the lime wedges are charred. Remove from the heat and keep warm.
• For the charred pepper
• place the pepper half onto a baking sheet
• drizzle with olive oil and season with salt and freshly ground black pepper. Roast in the oven for 6-8 minutes
• or until charred around the edges.
• For the dressing
• whisk the chilli flakes
• lime juice
• olive oil
• salt and freshly ground black pepper
• coriander and parsley together in a bowl until combined.
• To serve
• place the charred pepper onto a serving plate. Place the prawn skewer onto the charred pepper and drizzle with the dressing. Garnish with lime wedges.