For the shrimp: 1kg jumbo raw prawns, peeled and de-veined; 3 tbsp jerk seasoning; 4 tbsp olive oil.
For the salsa dressing: 60ml cup olive oil; 2 tbsp wine vinegar; salt and pepper to taste.
For the salsa: 1 red pepper, de-seeded and diced; 1 green pepper, de-seeded and diced; 1 red onion, chopped; 1 celery stick, diced; 1 firm mango, peeled, stoned and diced.
For the soured cream dip: 4 tbsp soured cream; 4 tbsp mayonaise; 1 tbsp creamed horseradish; 1 tsp lemon juice.
Instructions: Mix the prawns, jerk seasoning and oil together and set aside to marinate for one hour in the fridge.
While the shrimp is marinating, make the salsa by combining all the diced ingredients together in a separate dish.
For the salsa dressing, mix all the ingredients and stir into the salsa ingredients.
For the dip, mix the soured cream, mayonaise, horseradish and lemon juice together in a bowl and then chill until ready to use.
Preheat the grill to medium or, light on the barbecue and then grill the marinated shrimp in batches for 2 minutes on each side.