Chilli Lime Prawn Burritos

For me, work is tough.  I do nerdy-web-computery-type things to webpages about recipes.  You have no idea how hard it is to be fiddling with a photo of juicy roasted lamb, half an hour before your lunch break.  I recently re-wrote the search functionality for our site (which most people use to access the recipes).   So while testing it with commonly searched-for terms, I came across loads of recipes I had to make a note of to cook later!  (stomach growling.... there's another one... save for later....  drink some water...  ten minutes until lunch.... stomach growling...)    

Here's one I found and cooked that same night.  I can't recommend it highly enough, it's truly succulent.  It's a recipe from Gino D'Acampo that is pretty easy to put together, and would be perfect for entertaining guests.   You can view the original recipe here: http://uktv.co.uk/food/recipe/aid/577481

1-2 tsp Chilli powder
2 limes, juice and finely grated zest
2 tbsp Olive oil
500g large Prawns, peeled and veins removed
1 x 325g packet (8) flour tortillas
1 head Lettuce
1 small carton Soured cream
1 red onion, thinly sliced
1 small bunch Coriander, chopped
1 red, 1 yellow and 1 green pepper, sliced

1. Preheat a barbecue or grill to medium.

2. Combine the chilli powder, lime zest and juice, oil and a pinch of salt in a large bowl. Split the mixture in half and place in two bowls.

3. Put the prawns into one bowl and stir to coat well with the mixture.

4. Thread the prawns onto 8 skewers and place on the barbecue or grill.

5. Cook for 2-3 minutes. Turn over and cook for another 7-8 minutes until cooked through.

6. Toss the cooked prawns in the remaining unused lime and seasoning mixture.

7. Warm the  tortillas through on the barbecue or grill. 

8. Top the tortillas with lettuce and prawns. Drizzle with soured cream and scatter over the onion, chopped coriander and peppers.

9. To serve, roll the tortillas up and tuck in one end.