8 prawns, peeled and deveined (tail on)
4 strips bacon, each cut in half
Wrap a one-half strip of bacon around each prawn and cook in a non-stick sauté pan (or on the barbecue) for a total of 5 minutes, turning each prawn 3 times during the cooking process. Halfway through the cooking time, season the prawns with fresh cracked black pepper.
1 cup cantaloupe, peeled, seeded and finely diced
1 tablespoons olive oil
1/2 teaspoon Italian parsley, chopped
juice of 1 lime
pinch of kosher salt
cracked black pepper to taste
Mix all ingredients together. Will store in the refrigerator for 2 days in an airtight container.
On individual serving dishes, place the prawns on a bed of greens and top with the cantaloupe relish.