{Salt and pink pepper prawns with lime mayonnaise by Gordon Ramsay}

Quick and Delicious Pink pepper prawns resize

INGREDIENTS

Serves 4

1 tbsp pink peppercorns
½ tsp sea salt
Zest and juice of 2 limes
3 tbsp olive oil
500g raw, peeled king prawns
1 tbsp roughly chopped coriander
For the lime mayonnaise

100g mayonnaise
Juice of 1 lime

COOKING INSTRUCTIONS

Using a pestle and mortar, grind the peppercorns and salt into a coarse powder.
Put the lime zest and juice into a large bowl, then stir in the olive oil and pink pepper mixture.
Add the prawns and, using clean hands, toss gently until they are well coated.
Mix the mayonnaise and lime juice together in a small bowl.
Place a large, non-stick frying pan over a medium–high heat and, when very hot, add the prawns. Cook for 2–3 minutes, stirring regularly, until all the prawns are pink and cooked through.
Tip the prawns onto a platter, sprinkle with the coriander and serve immediately with the lime mayonnaise and a big green salad.
Tips: Pink peppercorns aren’t technically peppercorns at all; they’re actually a type of berry, but they have a peppery taste and aroma, and, although a bit milder, can be used in many of the same dishes as regular pepper.

Source: www.gordonramsayrestaurants.com