The classic melon and Parma ham dish gets a festive twist with this delightful dish
- 400g cooked king prawns
- juice of 4 limes
- 1 Cantaloupe melon
- chilli flakes
- lime wedges, to serve
You can peel and cup up the melon a few hours before but leave it covered at room temperature, as chilling dulls the flavour of the melon
- Take the prawns out of the fridge 5 to 10 minutes before preparing them to make sure they are at the perfect temperature for eating. Toss the prawns in half the lime juice, we used the Argentinian shrimp from Iceland for great quality and value for money.
- Peel the melon- probably best to cut in half first and then peel half at a time with a knife. Then cut the melon into even chunks and toss in the remaining 2 limes? juice.
- Arrange the prawns and melon in layers in glasses and sprinkle over a few chilli flakes for a little kick and a bit of colour. Serve with lime wedges.
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