For extra flavor use the Cuban Rub from my Air Fryer Salmon and give the prawns a good sprinkle https://bellabistro.com/air-fryer-salmon/
PRAWN AND MANGO SALAD INGREDIENTS
Sea salt and black pepper
12 jumbo prawns
4 wooden skewers soaked in water
Prawn Glaze
1/2 cup mango preserves
2 tablespoons mango vinegar (King Sooper’s)
2 tablespoons rum
1 teaspoon minced jalapeno
1 clove garlic minced
Salad
12 ounces mixed salad greens
1 avocado sliced
1 fresh mango sliced
1/4 red onion thinly sliced
1/4 cup torn basil leaves
1/4 cup torn mint leaves
1/4 cup cilantro leaves.
Mango Dressing
1/4 cup mango vinegar
1 teaspoon honey
1 teaspoon dijon
salt & pepper
3/4 cup extra virgin olive oil
For the glaze: In a small sauce pan over low heat saute the jalapenio and garlic. When translucent add the rum, vinegar and mango preserves. Cook for 2 – 3 minutes. Remove from heat and let cool.
For the vinaigrette: Pour vinegar in small mixing bowl add dijon, honey, salt & pepper. Whisk until incorporated. Slowly drizzle in olive oil, whisking constantly until emulsified.
For the salad: Preheat your grill to 400*Season the prawns with salt and pepper. Make the grilling glaze by mixing the mango preserves, mango vinegar, rum, jalapeño and garlic. Place the prawns on 4 skewers and brush with the mango glaze. Place on the preheated grill and cook approximately 2 minutes per side, until prawns turn pink and opaque.
To plate: place a handful of mixed greens on each plate, arrange the mango, avocado, red onion, basil, mint, cilantro and coconut. Garnish with prawns, sprinkle with cashews. Drizzle with mango vinaigrette.