Bright and colorful, this recipe is packed with flavor. Robust Garlic Chili pairs with crisp heat from the Jalapeño Lime and creates the perfect combo for a long lasting but light meal.
A quick and delicious meal packed with a healthy dose of flavor. Perfect for a week night meal or a light weekend lunch that will keep you going on your busy day.
Mix 2 TBS Garlic Chili Olive Oil and 2 TBS Jalapeño Lime balsamic in a plastic re-sealable bag. Add the prawns and close the bag trying to get as much air out as possible. Marinate for 1-4 hours.Heat a nonstick frying pan over medium-high heat. Add the remaining oil and balsamic and the prawns, bell peppers, salt, and onion. Sauté for 2-4 minutes depending on size - just until they have turned pink and curled. Add the mango and stir to combine. Remove from heat and serve over jasmine rice. Garnish with freshly chopped cilantro.
Adapted from The Olive Oil and Vinegar Lover’s Cookbook by Emily Lycopolus
