Grilled Shrimp and Pineapple with Salsa and Sweet Potato Puree

By Organic Spa Magazine / September 21, 2011

16 King prawns, head on

8 pineapple slices

1/4 cup extra-virgin olive oil

1 tablespoon fresh chopped ginger

1 teaspoon curry powder


2 ounces tomatoes, diced

2 ounces melon, diced

2 ounces mango, diced

3 ounces, extra-virgin olive oil

Juice of two limes

20 cilantro leaves

Sweet Potato Puree

2 medium sweet potatoes, peeled and cut in large chunks

1 tablespoon butter

1/4 cup cream

Salt and pepper


1. Preheat grill.

2. Remove prawns from shell but leave the head and the tail.

3. Whisk together the ingredients for the marinade; add the prawns.

4. Increase the heat of the grill to high.

5. Remove the prawns from the marinade, season with salt and pepper, and grill until golden brown each side, about 1 ½ minutes per side.

6. Place pineapple on the grill, and cook approximately one minute (turning so that grill marks are visible on each side). Serve with salsa and sweet potato puree.

Combine the ingredients in a small bowl.
Sweet Potato Puree

Boil the sweet potatoes until tender. Strain. Add cream and butter, and then puree until smooth, but still thick. Season with salt and pepper

By: Alia Akkam