Mojo Shrimp

In a large bowl, whisk together the garlic, oregano, cumin, salt, pepper, orange zest, orange juice, lime juice, lemon juice, and olive oil blend until well combined.

Add the prawns and toss until evenly incorporated. Cover with plastic wrap and chill in the fridge for 30 min - 1 hour.

Heat a pan to smoking hot. Add a little olive oil blend. In the meantime, strain the prawns from the marinade. Transfer the marinade to a saucepan and simmer over low heat until hot and slightly reduced. Turn off and let cool slightly.

Place the prawns in the hot pan in a single layer, cook for about 2 min on both sides (and a charred colour on the outside), then remove & place into serving dish. Pour the cooked marinade over the prawns. Garnish with the fresh mint chiffonade.