Thaw and prep the prawns. Slice the jalapeños, juice the lemons, mince the garlic and combine with fresh lemon juice and salt. Stir together with the prawns and allow to marinade for a few minutes. The acid from the lemon juice will cook the prawns, but don’t worry about that (note: if you’re looking for a ceviche, this recipe works!).
Give the prawns 15 minutes or so to soak up all the spicy lemony flavors. Heat up a sauté pan to medium-high, add a heaping spoonful of coconut oil and (once hot) pour in the prawns and juice. The lemon juice will simmer down, the prawns will gently finish cooking and the coconut oil will meld into the flavors, creating a sultry smooth spicy citrusy broth. This is worth doing.
Because we are big eaters I’m going to use these Mexican Lemonade Prawns in a Surf & Turf Taco Salad. I’ve cooked up some organic ground beef with lots of vegetables (zucchini, carrots, peppers, onions and garlic), made a salad of romaine, spinach, broccoli, tomatoes and cilantro and sliced up some avocados with fresh cilantro, Celtic sea salt and a squeeze of lime juice. I served all of this with some olives and a side of fresh fruit. Absolutely delicious and filling dinner!