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2 tablespoons olive oil
2 cloves garlic, minced
1 long red chilli, seeds removed, finely diced
1/3 cup coriander leaves, chopped
Sea salt and freshly ground black pepper
12 large whole prawns
1 lime, to serve
2 small tomatoes, diced
2 small cucumbers, diced
1 avocado, diced
Sea salt and freshly ground black pepper, to taste
2 corn cobs, husked
Add olive oil, garlic, chilli, coriander, salt and pepper to a large bowl and stir to combine. Add in prawns and coat well. Set aside to marinate.
Meanwhile, prepare the Mexican Salsa. Brush the corn with a little oil and season with salt. Wrap the corn cobs in foil and grill on the BBQ for 20 minutes, turning every 5 minutes. Once cooked, unwrap the foil and set the corn aside to cool.
Add the marinated prawns to the BBQ grill and cook on each side for 2-3 minutes until prawns are firm to the touch and cooked through. Pour over any remaining marinade while the prawns are cooking.
Remove prawns from the grill. Cut the corn off the cob and add to a large bowl with the remaining ingredients for the Mexican Salsa. Stir through the prawns and serve with a squeeze of fresh lime juice.