Serves 4

For the salsa
2 small ripe mangoes (diced)
1 large ripe papaya (diced)
1 orange segmented
1 red pepper (diced)
1/4 cucumber (diced)
1 red onion (diced)
3 tbsp fresh coriander (chopped)
3 tbsp fresh spring onion (chopped)
1 tsp jerk seasoning

For the dressing
4 tbsp Del Monte Mango & Papaya juice
Juice of 1 lime
1 tsp white wine vinegar
3 tbsp chopped fresh coriander
1 tbsp chopped fresh chilli
1 garlic clove (grated)
2 tbsp olive oil
Salt & pepper to taste

Garlic & chilli prawns
4 tbsp Del Monte Mango & Papaya juice
3 garlic cloves, finely grated
1 long red chilli, seeded and finely chopped
2 tablespoons olive oil
2 teaspoons lime juice
Salt and cracked black pepper
750g raw king prawns, peeled, de-veined, tails intact

Method
Combine fruits & vegetables in mixing bowl
Add the dressing and marinate for 15 mins (or up to 4 hours refrigerated in airtight container)
For the prawns:
1) Place the Mango & Papaya juice, garlic, chilli, oil, lime juice, salt and pepper in a large non-metallic bowl and whisk until well combined. Add the prawns and toss to coat evenly. Cover and refrigerate for 15 minutes.
2) Heat a barbecue grill plate to high. Remove prawns from marinade and thread onto metal or bamboo skewers (see tips).
3) Grill prawn skewers for 2 minutes each side or until prawns are cooked through and golden.

Serve skewers with the mango salsa.

Tips
If using bamboo skewers, soak then in cold water for at least 30 minutes before threading prawns to prevent burning while cooking.
If you prefer, do not remove the seeds from the chilli for some extra heat.