Instructions: The prawns can be served warm right off the grill or at room temperature, and the dish can be part of a buffet. You can either peel the prawns as suggested or grill them with the shell on, which I think adds a lot of flavor. Before grilling with the shell on, use scissors to snip the shell along the back so you can remove the sand vein.

Peel and devein the prawns, leaving on the tails. Whisk together oil, garlic, green onion, oregano, salt, red pepper flakes and wine. Marinate prawns in mixture for a maximum of 2 hours in the refrigerator. Skewer, if desired, to facilitate grilling. (Soak wooden skewers in water for 30 minutes before using.)

Grill or broil the prawns quickly, approximately 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook. Prawns should remain slightly transparent in the middle. Serve with Melon-Pineapple Salsa.

Melon-Pineapple Salsa:
Carefully stir together the cantaloupe, pineapple, chili and onion in a bowl.

In a separate small bowl, whisk together oil, lime juice and honey and pour over fruit mixture. Gently stir in chopped cilantro and season with salt and pepper.

Makes 3 cups.

Divide the salsa among 4 plates and place the prawns attractively on top along with avocado slices and cilantro sprigs.

Note: For additional flavor, lightly oil and grill thick slices of pineapple before cutting it up.

Note: To make avocado fans, cut avocado into quarters. Cut each quarter into thin slices, but dont cut all the way through to the bottom. Spread the slices into a fan shape.

Recommended wine: The sweet shrimp and fruity salsa beautifully mirror wines such as California and German rieslings and gewurztraminers, French chenin blancs and California white zinfandel, all of which have similar fresh fruit flavors and sweetness.

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