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Djerba-Style Grilled Prawns

ethnic, seafood, vegetables

16 single whole green prawns backs split open; & deveined
2 teaspoon harissa paste
4 tablespoon extra virgin olive oil
1 tablespoon lemon juice
----TOMATO RELISH----
2 single lg ripe tomatoes, diced
1 cup diced shallotts
1 single lg spanish onion, diced
2 teaspoon chopped coriander
1 teaspoon ground cumin
1 tablespoon chopped garlic
2 tablespoon chopped capers
2 tablespoon lemon juice
2 tablespoon light olive oil
1 single pinch of sugar

Combine harissa paste, olive oil, and lemon juice and baste the cut flesh of the prawns. To make the relish, combine ingredients in bowl & toss lightly. Leave for 20 mins. Grill or broil prawns and serve with tomato relish. From: ITA, Mar. 94 "A Taste of to Savour Tunisia" by Peter Meier. Typed by: Joell Abbott 10/94

Yield: 4 servings

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