Grilled Prawns and Spicy Papaya Cocktail Sauce

Sweet, smoky, and just the right amount of spice! This Grilled Prawns recipe shines with our Persian Lime Olive Oil, adding bright citrus flavor to both the prawns and the papaya cocktail sauce. Finish with a drizzle of our Coconut White Balsamic for a tropical touch that perfectly complements every bite.

Grilled Prawns and Spicy Papaya Cocktail Sauce
What you will need:
For the cocktail sauce:
2 tablespoons Patricia & Paul Persian Lime EVOO, plus more if needed
1/4 cup diced shallot or red onion
1/2 jalapeño or serrano pepper, seeded, coarsely chopped
1/2 ripe papaya, peeled, seeded, and coarsely chopped
Juice of 1 lime
2 tablespoons Patricia & Paul Coconut White Balsamic
1 tablespoon sweet chili sauce, or more to taste
2 teaspoons Asian fish sauce, coconut aminos, or soy sauce
2 tablespoons unsweetened coconut milk
Coarse salt (kosher or sea)
2 tablespoons fresh cilantro leaves
For the prawns:
1 1/2 pounds jumbo prawns or shrimp, peeled and deveined
Coarse salt (kosher or sea)
1 teaspoon smoked paprika or regular paprika (sweet or hot)
2 tablespoons Patricia & Paul Persian Lime EVOO
2 limes, each sliced lengthwise into 6 wedges
Preparation:
Make the cocktail sauce: Heat a saucepan over medium-low heat. Add the 2 tablespoons of olive oil, the shallots, and the jalapeño and sauté until softened, 3 to 5 minutes. Let cool. Tip into a blender jar or the bowl of a food processor. Add the papaya, lime juice, chili sauce, fish sauce, and coconut milk. Process until smooth. Taste, adding a bit of salt if needed. If too thick, add another tablespoon of olive oil and blend again. Add the cilantro leaves and process until coarsely chopped. Set the cocktail sauce aside or cover and refrigerate until ready to serve.
Line a rimmed sheet pan with foil or parchment paper for easier clean-up. Place a wire rack on top. Arrange the prawns in a single layer on the wire rack. Lightly salt the prawns from a height of 6 to 8 inches. Let the prawns rest for 30 minutes, but no longer. Pat dry with paper towels. (Do not rinse.) Dust the prawns with paprika and brush with 2 tablespoons of olive oil & balsamic.
Heat a charcoal or gas grill to medium-high. (Alternatively, heat a large grill pan on the stovetop or pan-fry the shrimp.) Grill for 2 to 3 minutes per side, or until the prawns are opaque. Do not overcook. Serve with the lime wedges and the cocktail sauce.