Grilled Prawns with Cucumber Noodles

• 16 wild prawns, shelled and placed on a skewer
• 1 Fresco™ Seedless Cucumber
• 1 yellow Dolce™ Super Sweet Baby Bell Pepper, sliced
• 1 red Dolce™ Super Sweet Baby Bell Pepper, sliced
• ½ cup cilantro, chopped
• 4 green onions, chopped
• ½ cup unseasoned rice vinegar
• 2 Tbsp. canola oil
• 2 tsp. sesame oil
• 1 Tbsp. ginger, minced
• 1 small shallot, minced
• 1 clove garlic, minced
• 2 Tbsp. sweet chili sauce
• 2 tsp. kosher salt

Instructions:

1. Peel cucumber and slice thinly lengthwise until you reach the middle. Turn and continue to cut slices from all four sides. Slice into thin strands and combine the cucumber with 2 Tbsp. of the rice vinegar and one tsp. of kosher salt. Allow the “cucumber noodles” to marinate for 30 minutes. 
2. Preheat a BBQ or a grill pan to medium/high heat. 
3. Squeeze "cucumber noodles" to remove excess liquid and combine with  peppers, cilantro and green onions. Whisk together remaining rice vinegar, canola oil, sesame oil, ginger, garlic, shallots, sweet chilli sauce and salt. Pour over cucumber salad and mix well.
4. Grill skewered prawns until just cooked through (about 2 minutes per side). Portion salad between four plates and top with grilled prawns. Serve.