Ingredients

• 600g large green prawns, peeled (tails intact), deveined
• 250ml blanco tequila (also known as white or silver tequila, is available from selected bottle shops), plus 1 tablespoon extra
• 1 ripe pineapple, peeled, thinly sliced (a mandolin is ideal)
• 125ml extra virgin olive oil
• 1 teaspoon grated lime zest, plus 2 tablespoons lime juice
• 1 red capsicum, thinly sliced
• 1 orange or yellow capsicum, thinly sliced
• 1 fresh jalapeno (from selected greengrocers) or long green chilli, seeds removed, finely chopped
• 1 tablespoon finely chopped flat-leaf parsley, plus extra sprigs to garnish

Method

• Step 1 Place the prawns, 250ml tequila, 2 tablespoons sea salt and 250ml of water in a bowl, then cover and marinate in the fridge for 10 minutes. Spread the pineapple slices evenly over a large serving platter.
• Step 2 Drizzle 60ml oil over the pineapple and sprinkle with sea salt. In a small bowl, whisk the lime zest and juice with the remaining olive oil and tequila, then season with salt and pepper. Set the vinaigrette aside. Drain the prawns, reserving the tequila marinade.
• Step 3 Place the marinade and 1 cup (250ml) water in a large frypan and bring to the boil. Add the prawns and simmer for 20 seconds. Remove from the heat and stand for 10 minutes or until the prawns are just cooked and almost firm.
• Step 4 Drain the prawns, discarding the cooking liquid, then allow the prawns to cool.
• Step 5 Toss the capsicum, prawns, vinaigrette, jalapeno and chopped parsley in a bowl.
• Step 6 Scatter the prawn salad over the pineapple on the serving platter. Garnish with parsley sprigs and serve.