Grilled Yucatecan Red Chilli Prawns with Papaya

Tangy citrus flavours of lime and orange combine with sweet, earthy, mild red chilli to coat and marinate juicy prawns. Cook the prawns on an open grill and serve with wedges of lime and papaya for a tropical Mexican feast, letting each diner pull the shells off with their teeth and dip the prawns into a spicy fresh salsa. It’s messy, yes, but the shells seal in the juices for succulent seafood. Alternatively, you could use shelled prawns or shrimp, and sauté quickly in a hot pan, then wrap