This is a simple dish full of summery flavours. These are great as a stand alone snack, or served with crusty bread and a salad for a more substantial meal.
Cooking Time: 45 minutes
To make the dipping sauce, combine all the ingredients in a small bowl.
Heat the barbeque or chargrill pan to medium-hot. Add the lime halves, cut-side down and chargrill for 2 minutes or until caramelised. Remove and set aside. Add the prawns and cook for 3 minutes, then turn over and cook for 1-2 minutes or until they turn pink and are just cooked through, squeezing the caramelised lime halves over them as you cook.
Serve the prawns warm with the dipping sauce. Squeeze over some extra lime juice and accompany with crusty bread, and a salad for a more substantial meal.
Original recipe sourced from What Katie Ate.