Ingredients:

Grilled Prawn & Veggie Kabobs

• 1 (340g) Western Family - Raw White Large Prawns
• 2 tbsp olive oil
• 2 tsp Lemon juice
• Generous pinch salt
• Generous pinch black pepper
• 1 tbsp fresh parsley, chopped and more for serving
• Generous pinch garlic powder
• 1 yellow bell pepper, chopped into cubes
• 1 red bell pepper, chopped into cubes
• 1/2 purple onion, chopped into cubes

Blacked Taco Salmon Bites

• 1 (454g) Western Family Wild Sockeye Salmon Portions
• ~1 tbsp. of your favourite taco seasoning blend
• Oil to fry

Other Ingredients

• 1 (680g) Western Family Butterfly Crunchy Shrimp
• Creamy Carrot Slaw

- 1 1/2 medium carrots, grated

- 1/3 cup plain Greek yogurt

- 1/2 wheel Basil & Chive Boursin Cheese

- 1/2 tsp. freshly squeezed lemon juice

- (optional) Salt and black pepper to taste

Serve with:

• tortilla shells, lemon wedges, lime wedges, shredded lettuce, Jalapeno rings, radish slices, avocado (sliced), tomatoes (diced), fresh parsley

Directions:

Prawn kabobs:

1. Add salmon to freezer safe zip bag. Label the bag.
2. In a medium bowl, whisk all of the marinade ingredients.
3. Pour the marinade over the chicken, in the zip bag, removing as much air as possible.
4. Transfer the sealed bag to the freezer for up to 3 months.
5. To enjoy for dinner, thaw the entire bag in the fridge.
6. Grill on medium heat until salmon reaches 145F.

Salmon bites

1. Prepare salmon bites by cutting each fillet into 1-inch thick cubes and placing in a medium bowl. Season with 1 tbsp. of your favourite taco seasoning blend.
2. To a large fry pan, heat oil over medium high heat. Add salmon pieces, skin side down and cook for about 12 minutes or until salmon has cooked thoroughly, flipping halfway.
3. When done, transfer to a serving bowl and allow fish to cool slightly, about 2 minutes prior to serving.

Crunchy shrimp

1. Prepare butterfly shrimp according to package instructions. Remove from heat and set aside to cool slightly, about 2 minutes prior to serving.

Other Ingredients

1. While seafood is cooking, prepare the rest of the ingredients by chopping and shredding veggies.
2. Prepare the creamy carrot slaw by combining carrots, Greek yogurt, Boursin cheese and lemon juice. Season with salt and black pepper to taste and keep cold in the fridge until ready to eat.
3. Heat tortilla shells on the grill until warm and slightly charred (optional)
4. Once all your seafood has cooked, arrange on a large serving board with prepared veggies and tortilla shells. Serve hot and enjoy!