Cajun Prawns with Pineapple Salsa

Description:
A variant to the recipe that I found on: http://thebestrecipes.wordpress.com/2008/03/06/cajun-fish-with-pineapple-salsa-and-wilted-spinach-salad/

Marinated shelled prawns for the afternoon in Cajun spices, Worchestershire sauce and beer. Pan fried them just before dinner. The pineapple salso has fresh mint in it, pineapple, capsicum and a small onion. Think the salsa can be improved, I guess I put in a bit too much of pineapple, but it was nice anyway... The prawns can be replaced with white fish fillets, which might be nicer - will try this next time...


Ingredients:
1 kg large prawns

marinade:
2 tablespoons Worcestershire sauce
11/2 teaspoons ground black pepper
11/2 tablespoons Dijon mustard
5/6 Dashes of Tabasco
2 teaspoons cajun seasoning (original recipe has 2 teaspoons paprika and 1/4 teaspoon cayenne pepper)
5 cloves garlic, crushed
1 lemon, juiced
1/2 Cup beer

Pineapple Salsa:
250g fresh pineapple
1/2 red capsicum
1/2 yellow capsicum
1 small red onion
2-3 tablespoons fresh mint
1 tablespoon fresh coriander (substituted with dried coriander leaf flakes)


Directions:
Clean the prawns and remove the shells, leave only the bit at the tail in tact.
Mix the marinade ingredients in a bowl and add it to the prawns. Leave the marinated prawns in the fridge overnight or at least for a few hours.

For the salsa, chop the onion, pineapple, capsicum into fine pieces.
Cut the mint leaves fine. Mix all together and refridgerate.

Fry the prawns (discard the marinade) until they are nicely cooked. Serve on a plate. The salsa can be added at the side.
If you use fish instead of prawns, spread the salsa over the fish fillets.