Jumbo prawns with mojo salsa

Ingredients

• Long- grain white rice
• Long- grain black rice (squid ink) 
• 25-30 fresh jumbo/king prawns in shell  (try to stick to local)  

For the mojo salsa: 

• 2 red peppers
• 1 yellow pepper
• 1 sweet onion
• 2 tbsp fresh lime juice
• 2 tbsp Worcestershire sauce
• Zest from half a lemon
• 1 clove of garlic, minced
• 2 sprigs coriander or parsley , chopped
• ½ tsp sweet paprika
• 70g butter
• Cajun seasoning to taste

Method

1. Lightly sauté washed and sliced (or diced) peppers and onions, garlic and the remaining ingredients in large skillet. Remove from heat whilst still crisp. 
2. In the meantime, prepare the two rices separately in small saucepots according to directions on package. 
3. Add the prawns to skillet and coat completely, careful to keep them intact. 
4. Cook for 5-7 minutes add more water, sparingly, if needed – and a splash of cognac or brandy (optional) if you want to flambe the prawns. 
5. Plate the two different rices with the prawns and sauce ladelled into the centre. Dress with lime wedges and serve immediately.