Prawns Summer Salad

For the dressing
80ml / 2 1/2 fl oz / 1/3 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
1 teaspoon grated orange zest

24 (about 600g / 1 lb 5 oz) raw medium prawns (shrimp), peeled and
deveined, tails intact
1 small red onion
2 avocados
2 mangoes
1 baby cos (romaine) lettuce
1/2 red oakleaf lettuce
1/2 butter lettuce

To make the dressing, put the olive oil, vinegar, mustard and orange zest in a small bowl and mix well. Season with salt and freshly ground black pepper, to taste.

Preheat a barbecue or griddle pan to medium heat. Lightly brush the prawns with a little of the dressing, arrange on the grill plate or pan and cook for 5 minutes, or until crisp and opaque. Transfer to a large bowl.

Finely slice the onion lengthways and add to the bowl. Slice the avocados into large wedges and add to the bowl. Slice the cheeks off the mangoes and peel them. Cut into slices and add to the bowl.

Discard the damaged outer leaves of the lettuces and tear the leaves into smaller pieces. Add to the bowl. Pour in the dressing and toss lightly before serving.