Djerba-style Grilled Prawns

16 x Whole green prawns backs split open & deveined
2 ts Harissa paste
4 tb Extra virgin olive oil
1 tb Lemon juice
Tomato Relish:
2 x Lg ripe tomatoes, diced
1 c Diced shallotts
Lg Spanish onion, diced
2 ts Chopped coriander
1 ts Ground cumin
1 tb Chopped garlic
2 tb Chopped capers
2 tb Lemon juice
2 tb Light 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 or broil prawns and serve with tomato relish.