Grilled Prawn, Pineapple & Pink Grapefruit, with Cabbage Salad

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Quick dinner.
Made for lazy summer days.

These here, the components:

Cabbage Salad (adapted from Viet World Kitchen)

Half a head of cabbage, sliced into strips.
Shaved carrots.
Spicy dressing.
Is made from rice vinegar, fish sauce, chilies, garlic.
Sugar, salt, pepper to taste.
Toss everything together.

Grapefruit.
Segment grapefruit.
Wanted to do a prawn and grapefruit salad.
This didn't exactly end up as one.
As you shall see.



Pineapple.
Skewered.
Brushed with some oil, salt and pepper.
Grilled.

Prawns.
Peeled, not deveined.
(Too lazy to devein, and the "prawns" were quite small.)
Marinated briefly in.
Soy sauce, fish sauce, lime juice, a bit of sugar, pepper.
Shallots and garlic in the marinade as well.
Some grapefruit juice, because it is suddenly available.
Skewered.
Placed on grill.

Assembly.
Take prawns and pineapple off skewers.
Toss with grapefruit segments.
Serve with spicy cabbage salad.



Peanuts on the side.
Lime wedges on the side.

Quick, easy, and quite summery.
Perfect when one's feeling bummery.




We're submitting this to Monthly Mingle.

This month: Grill it!, hosted by Sig of Live to Eat.

More Monthly Mingle information at What's for Lunch, Honey?