1 kg cooked tiger prawns
2 small butter lettuce
2 large mangoes, chopped
½ cup salted roasted macadamia nuts
¼ cup extra virgin olive oil
2 Tbsp white balsamic vinegar
2 Tbsp lime juice
2 eschallots, finely chopped
1 tsp honey
1 clove garlic, crushed
1 fresh long red chilli, deseeded, finely chopped
salt and pepper to serve
- To make dressing, whisk all ingredients in a jug until combined.
- Peel and devein prawns, leaving tails intact.
- Trim lettuce and separate leaves. Rinse under cold water. Drain well. Pat dry with absorbent kitchen paper.
- Arrange lettuce on a serving platter. Top with prawns and mangoes. Spoon over ¼ cup of the dressing. Scatter over macadamias. Serve with remaining dressing.