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Mexican Salsa Prawn Cocktail


6 Tomatoes, seeded and diced
6 tbsp Bick's Mexican Mild Chilli Relish
50 ml orange juice
25 ml Newforge Lime Juice
500 grams Cooked Tiger Prawns
2 Limes cut into wedges
2 Iceberg Lettuce shredded


Mix together the tomatoes, Mexican Mild Chilli Salsa and Dip, orange juice, lime juice and Cooked Tiger Prawns, and then rest in the fridge allowing the flavours to infuse.

Put the shredded lettuce in a serving bowl and place the prawn mixture on top, finish with the wedges of lime and serve.




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