lime and garlic prawns with bruschetta

So our post-gym lunch was a bit spectacular. However the camera died while taking photos of it, so I only got the first bits, which is too bad, because it really was a feast for the eyes.

Serves 2

Ingredients:

280g raw prawns (shrimp), headless, without shells, de-veined

1 lime

Fresh coriander (cilantro)

3 cloves garlic

5 tomatoes

2 small ciabatta rolls (or one larger one, split in two)

Olive oil

Balsamic vinegar

Salt and pepper

1. Put your prawns into a shallow dish. Crush two cloves of garlic and add to the dish. Finely chop some fresh coriander and sprinkle it over. Slice your lime in two and squeeze out all of the juice into the dish. Stir well and put in the fridge to soak up the flavours.

2. Next take your array of beautiful tomatoes.

Chop them up to the size you like, and mix in a large bowl with olive oil, balsamic vinegar, salt and pepper. Set aside to allow the flavours to develop.

Yum

3. Slice your ciabattas in half and spray with olive oil. Place under the grill (broiler if you're American) ready to crisp up in a few moments.

4. Heat up a cast iron griddle pan (or any pan if you haven't got one of those) and mist with olive oil. Throw in your prawns and cook until pink and tender (about 3 minutes). While they are cooking, toast your ciabatta and rub the toasted side with a cut clove of garlic.

5. Plate up. Using a slotted spoon, load the tomato salad on top of the garlicky toasted ciabatta, with the lime shrimp alongside. Eat!

This was so good. I followed it up with a hot cup of tea and a Digestive biscuit.