Djerba Style Grilled Prawns


16 whole green prawns backs, split open & deveined
2 t harissa paste
4 T extra virgin olive oil
1 T lemon juice


2 lg ripe tomatoes, diced
1 c shallots, diced
1 lg spanish onion, diced
2 t coriander, chopped
1 t cumin, ground
1 T garlic, chopped
2 T capers, chopped
2 T lemon juice
Olive oil
Pinch of sugar


Combine harissa paste, olive oil, and lemon juice and baste the cut flesh of the prawns.
To make the relish, combine ingredients in bowl & toss lightly.
Leave for 20 mins.
Grill prawns and serve with tomato relish.