After a morning spent in a swimsuit in the sun, this is the ultimate lunch to enjoy on the waterfront. A touch of sweetness from the mango balances the spicy and acidic tang of the dish.

Yield: 4 servings

Add 1/4 cup oil, chili, parsley, and prawns to a bowl and mix well. Cover, refrigerate, and marinate prawns for at least 1 hour. Preheat grill to medium-high and brush lightly with oil. Remove prawns from marinade. Wipe off excess oil and season prawns with salt. Grill until flesh is opaque and just cooked through, about 5 minutes per side.

Add 1 tablespoon oil, lime juice, and lemon juice to a bowl. Whisk and season with salt. Add mango, jicama, and cilantro. Mix well and adjust seasoning. To serve, place salad on individual plates and top with shrimp.