Spicy margarita prawn cocktail


To prep: 15 minutes, to cook: 13 minutes

Serves 4



3 tbsp olive oil
12g coriander, leaves and stems finely chopped
15ml tequila
1 tsp Cornish Sea Salt Co Really Garlicky
1 lime
200g king prawns, shells removed, tails left on
1 large garlic clove, thinly sliced

For the salsa:
275g pineapple, peeled and cored
1 red chilli, thinly sliced
½ tsp Cornish Sea Salt Co flakes

To serve:
1 tsp Cornish Sea Salt Co Chilli Hit
2 gem lettuces


A spicy, boozy twist on the classic starter. We’ve kept the tails on the prawns for presentation but you can use shelled prawns if you prefer.


  1. In a small bowl combine 2 tbsp oil with the finely chopped coriander, tequila and juice of half a lime. Cut the remaining lime into wedges for serving. Season with Cornish Sea Salt Co Really Garlicky. Set aside a couple of tablespoons of the dressing to serve.
  2. Add the prawns and thinly sliced garlic to the bowl with the remaining dressing and toss to coat. Leave to marinate while you prepare the rest of the dish.
  3. Dice the pineapple into 1cm cubes and toss with the thinly sliced chilli and 1/2tsp Cornish Sea Salt Co flakes. Heat the remaining 1tbsp oil in a large frying pan, once hot add the pineapple and chilli. Cook for 5-8 minutes until lightly charred and caramelised.
    Set aside to cool.
  4. Add the prawns and all the dressing to the pan and cook over medium high heat for 3-5 minutes until the prawns are pink, have curled and are cooked through.
  5. If assembling as prawn cocktails, wet the edge of your glasses. Sprinkle the Cornish Sea Salt Co Chilli Hit onto a small plate and then dip the glass edge to create your spicy margarita rim.
  6. Finely shred the gem lettuce and divide between your glasses or bowls. Drizzle over some of the reserved dressing. Spoon over some diced pineapple and distribute the prawns evenly between the glasses. Serve with lime wedges and extra salt if liked.
  7. To serve in lettuce cups, carefully separate the lettuce into leaves and sprinkle the Cornish Sea Salt Co Chilli Hit onto a small plate. Wet the edges and ends of the lettuce leaves then dip in the salt to stick. Arrange the leaves on a platter and fill with some pineapple salsa and then the prawns. Serve with more Cornish Sea Salt Co Chilli Hit and lime wedges on the side.

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