500 g prawns, thawed
10 red grapefruits
2 tbsp powdered chipotle (smoked jalapeño in a can)
2-3 tbsp syrup
4 cloves of garlic
250 g sugar snaps
3 red snack peppers
1 bunch of coriander
Squeeze 5 grapefruits and 5 limes and pour the juice through a strainer. Blend the juice with chipotle, syrup and garlic in a blender.
Finely dice the cucumbers and snack peppers. Thinly slice the sugar snaps.
Peel and fillet the remaining grapefruits.
Toss the prawns with the grapefruit/lime dressing, cucumber, snack pepper, sugar snaps, grape fillets and freshly chopped coriander. Serve immediately.