"Hungry Planet: What the World Eats"

[fiefoe]

Molloy Family's Barbecued Prawns with Chilies, Cilantro, and Lime Butter

16 large green king prawns
4 oz butter
2 fresh Thai chilies, seeded and finely chopped
2 T freshly squeezed lime juice
2 T fresh cilantro, finely chopped
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• Shelll and clean prawns, leaving tails intact. Cut prawns halfway through from the back, then spread and press fast.
• Cook prawn on very hot, lightly oiled BBQ grill for approx. 1 minute. Don't over cook.
• Melt butter and mix in chilies, lime juice, and cilantro.
• To server, drizzle sauce over pawns.

Natalie Molloy's Avocado and Mango Salad
Salad:
Mixed salad greens (arugula, watercress, cos, minuette, and/or other varieties)
2 ripe avocados, thinly sliced
2 ripe mangos, thinly sliced
3 rashers bacon, cooked till crisp and coarsely chopped
1 cup pecan, whole

Dressing:
1/3 cup extra-virgin olive oil
2 T fresh lemon juice
1 T thickened cream
1 t whole-grain mustard
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• Top salad greens with avocado, mango, bacon and pecans.
• Combine dressing ingredients and drizzle over salad.