Lime and Pepper Prawn Cocktail

INGREDIENTS:

• ​2 tablespoons macadamia oil 
• 1 tablespoon BLUE Australian Bush Spice 
• 500g green prawns, peeled, deveined and leaving tails intact 
• 200g mixed salad leaves 
• 1 Lebanese cucumber, thinly sliced 
• 2 tablespoons macadamia oil 
• 2 teaspoons grated palm sugar 
• 2 tablespoons lime juice 

​Serves 4 as an entree

1. Put the oil, BLUE and prawns into a bowl and mix to coat the prawns.
   
2. ​Heat the oil in a large fry pan, add the prawns and cook over a medium heat until the prawns are pink and tender. 
3. Arrange the lettuce on a plate, top with the cucumber and prawns. 
   
   Whisk together the macadamia oil, palm sugar and lime juice. Drizzle over the prawns and salad and serve.