Ingredients
1 lb. medium prawns, peeled and deveined
1/3 cup lime juice (3 limes)
4 cloves garlic, minced
1-1/4 tsp ground cumin
2 tsp olive oil
2 cups chopped red or sweet onion
2 cups chopped red bell pepper
1 jalepeno pepper, minced
1-2 cups fresh or frozen sweet corn, (1 for 2 servings; 2 for 4 servings)
1 16-oz. can black beans, drained
1/4 cup chopped fresh cilantro
1/4 tsp coarse sea salt
1/4 tsp fresh ground black pepper
Preparation
Prawns: Line a baking sheet with aluminum foil. Dry the prawns and place in rows. Set aside. Preheat broiler. Dressing: Combine half the lime juice, half the garlic, and 1/4 tsp of the cumin. Set aside. Vegetables: Heat the olive oil in a nonstick saute pan on medium heat. Add the onion and cook for 1 minute. Add the red pepper and jalepeno and cook for another minute. Add the remaining cumin and garlic and cook 1 more minute. Add the corn and heat through. Gently stir in the black beans, cilantro, salt, pepper, and remaing lime juice. Cover and remove from heat. Broil prawns for 3-4 minutes or until the flesh is opaque. Toss with the dressing. Serve in individual, wide, shallow bowls, making a bed of vegetables and topping with prawns. Can garnish with a sprig of cilantro and a sprinkle of cumin and lime juice. Serves 2-4.
