They originate from Equador and are cooked in our premises in Rossaveal, Galway to lock in all the natural flavours.

We won Gold in Blas na hÉireann Irish Food awards in 2012 with this product.

They are ideal for use for a Starter such as a Prawn Cocktail or a salad, or for a Main Course like a Curry or Stir Fry.

Prawn, Avocado & Spinach Salad

Ingredients

• 250gr Window to the Sea Cooked Peeled Prawn Tails
• 1 Chilli
• 1 Clove of Garlic Finely Chopped
• Grated Zest & juice of 1 lime
• 1 tbsp sesame oil
• 140gr Spinnach leaves washed & dried
• 1 tbsp Soy Sauce
• 2 Avocados

Steps

1. Finely chop the chilli, removing the seeds if you don’t like too much heat.
2. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat.
3. You can leave the prawns to marinate in the fridge for an hour or so.
4. Lift the prawns out of the marinade.
5. Toss the spinach in the marinade until coated, and then tip into a serving dish.
6. Slice the avocados and tuck pieces in amongst the spinach with the prawns.