• For the prawns:

  • 4 tbsp extra virgin olive oil

  • JuiceĀ and zest of a lemon

  • 24 very large raw prawns, peeled and de-veined

  • 1 large slice of watermelon, de-seeded and cut into 1cm/1/2inch cubes

  • 150g/6oz good quality feta cheese

  • 1 small cucumber

  • 5og/1oz radishes, halved or quartered if large

  • 1 tbsp chopped fresh mint

  • For the margaritas:

  • 1 tbsp sugar syrup

  • 4 juicy limes, squeezed

  • Half a watermelon, skinned, de-seeded and juiced (about 1kg of flesh)

  • 100ml tequila

  • 50ml Cointreau


  • For the prawns::

  • 1.

    Soak six skewers in water to prevent them burning.

  • 2.

    Tip the prawns into a bowl and toss with one tablespoon of the olive oil, the lemon zest and plenty of sea-salt and black pepper.

  • 3.

    Heat a griddle to smoking hot. Put three large prawns on each skewer and place on the griddle. Cook for a minute each side.

  • 4.

    Meanwhile assemble the salad by mixing all the ingredients together and dressing with the lemon juice and remaining olive oil.

  • 5.

    Check the seasoning and serve piled on the centre of your plates with your prawn skewers on top.

  • For the margaritas::

  • 1.

    Place all the ingredients in a cocktail shaker with loads of ice. Shake really well then pour into salt rimmed martini glasses.

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