12 medium to large king prawns
200g cherry tomatoes
juice of 2 limes and some zest
2 lemon myrtle leaves, shredded
80g rocket leaves
sprinkle sea salt
8 macadamia nuts, toasted & chopped
4 lime wedges
lemon myrtle leaves for presentation
Peel and clean prawns, leaving the tails on. Peel and slice mangoes into slivers or slices. Place rocket on plate, top with mango and prawns. Drizzle with dressing. Top with cherry tomato halves, chopped nuts and myrtle leaf.
Mix the lime juice, zest, shredded myrtle leaves, sea salt and pepper.
The Carousel thanks ‘Gwinganna Lifestyle Retreat‘ for this recipe