juice of 3 limes

1 tbsp chopped chives

1 tbsp tomato paste

large pinch dried oregano

300g ripe tomatoes finely chopped

1 red chili, seeded and finely chopped

400g large cooked, peeled shrimp

3 tbsp chopped coriander

iceberg lettuce leaves, to serve


In a non-metallic bowl, mix the lime juice, chives, tomato paste, oregano, tomatoes and chili.

Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)

Pat dry the shrimps with kitchen paper. Add to the sauce with the coriander and mix well. (This can be done up to 3 hours ahead.)

Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice onto the leaves and serve.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician
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