The main ingredient of jerk seasoning is allspice, (ground pimento seeds), scotch bonnet, cinnamon, nutmeg, thyme, ginger and garlic. It can be made fresh as a wet marinade, but for this recipe, I’ve used a dry version. It’s a great sharing platter, easy to prepare. I cooked the skewers in a griddle pan, but they are great grilled on a BBQ.
Serves 2, prep time 20 minutes, cooking time 10-15 minutes
FOR THE PRAWNS
2 tbsp of vegetable oil
6 wooden skewers
30 king prawns, peeled and washed
3 tsp of dry Jamaican jerk seasoning (You can get this is most major stores or online)
1 tsp of cayenne pepper
FOR THE SALAD
220g of melon cubed
1 ripe avocado (use mini melon baller scoop out)
1 pomegranate seeded (keeping some to serve)
1/2 red onion thinly sliced
A handful of fresh mint leaves
1 lime to serve
Juice of a lime
Presoak the skewers in cold water for ten minutes. (This so they don’t burn in the griddle pan or on the BBQ). Push the prawns onto the skewers, five on each. Lay on a serving tray, coat with the dry seasoning, cover and chill for an hour.
Meanwhile, combine the salad ingredients in a large bowl, squeeze over the lime and chill. To cook the prawns: Heat the oil on medium heat in a griddle pan, or on BBQ on a medium heat, grill the skewers on both sides until the prawns are firm.
Meanwhile, plate up the salad on a large serving dish. Place the skewers on top, scatter over the mint leaves, onion and pomegranate seeds, serve with lime wedges.