Grilled Chipotle Prawn Skewers with Smoky Pasilla-Nectarine Salsa

Grilled Chipotle Prawn Skewers with Smoky Pasilla-Nectarine Salsa

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  • 1 pound prawns, peeled and deveined, tails left on
  • Juice of 1 lime
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • Lime wedges for garnish
  • Pasilla Nectarine Salsa:
  • 1 large or 2 small pasilla chiles
  • 2 cups chopped nectarines (or combine with any of your favorite summer stone fruit such as apricots, plums, peaches or pluots)
  • 1/4 cup finely chopped green onion
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 5 to 6 dashes hot pepper sauce
  • 1 teaspoon salt


Mix the ingredients together and let prawns marinate for 2 to 3 hours. String on skewers and grill over a hot fire for 2 to 3 minutes to a side. Serve with the salsa and lime wedges.

Pasilla Nectarine Salsa:

Char the chile(s) over an open flame or on a preheated grill, turning occasionally. Place in a paper bag and let rest for 10 minutes. Scrape off the blackened skin, remove the stem and seeds and dice the chile. Combine with the rest of the ingredients and chill.

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