Chipotle & Prawn Salad with Grapefruit Kiwi Salsa



  • 4-6 golden kiwis, peeled & diced (substitute green kiwi)
  • 1 cup Sun Orchard® 100% Florida Super Red Grapefruit Juice
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. chives, slice thin
  • 1 Tbsp. sugar
  • 1 oz. sweet white wine


  • 16 fresh water prawns, 10-15 count (sub. large shrimp in shell)
  • ¼ cup honey
  • 1-2 Tbsp. extra virgin olive oil
  • ¼+ cup chipotle flavored hot sauce
  • Salt to taste
  • ¼ – ½ cup mixed salad greens


  • Combine all ingredients in a bowl and mix. Taste and adjust the acidity levels to desired taste by adding more oil or red grapefruit juice. Reserved chilled until ready to use. Set aside.
  • Combine the hot sauce and honey in a mixing bowl and slowly whisk in 1 Tbsp. of oil to create a sheen. Reserve until ready to use.
  • Using a paring knife, split the prawns down the middle on the underside and split open, keeping the prawns intact and in the shell. Season with salt and a few ounces of hot sauce glaze.
  • Place prawns onto a pre-heated medium high heat grill, shell side up and cook approximately 1 minute.
  • Turnover and brush generously with glaze.
  • Continue to cook shell side down until prawns appear solid in color all the way through.
  • While prawns are cooking arrange arugula onto a platter.
  • Remove prawns from grill and place over the arugula.
  • Spoon salsa over each prawn.