Ingredients

• 1 tablespoon agave syrup
• 1 tablespoon sugar
• Juice of 1 lemon
• Juice of 1 lime
• 2 tablespoons olive oil, plus for oiling grill
• 1 teaspoon chile flakes
• 1 teaspoon paprika
• 3 cloves garlic, finely chopped
• 1 thumb-size piece ginger, finely chopped
• Zest of 1 orange
• Salt and pepper
• 12 tiger prawns, peeled and deveined
• 1 pineapple, cored and cut into 1/2-inch dice
• 2 heirloom tomatoes, cut into 1/2-inch dice
• 1 jalapeno, seeded and finely diced
• 1 red onion, finely diced
• 1/2 bunch parsley, chopped
• Salt
• 1 1/2 cups sour cream
• 1 tablespoon agave syrup
• Juice of 1 lemon
• 1/2 bunch cilantro, chopped

Instructions

1. Special equipment: wooden or bamboo skewers, soaked in water for 20 minutes, or metal skewers
2. For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
3. For the grilled pineapple salsa: Prepare a grill for medium-high heat.
4. Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
5. Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
6. For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
7. Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
8. Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.