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Prawns on Avocado Salsa

Prawns on Avocado Salsa recipe, brought to you by MiNDFOOD.

Prawns on Avocado Salsa

Serves 4

2 avocados, cubed

1 semi-dried tomato, diced

1 roasted capsicum, diced

1 bird’s eye chilli,

finely chopped

1 tbsp chopped coriander

1 tbsp extra virgin olive oil

2 tsp diced red onion

2 tbsp lemon juice

sea salt

4 tbsp basil oil

4 tbsp chilli oil

16 green prawns, peeled

and deveined,

with tails intact 
2 tbsp olive oil

2 garlic cloves, minced

coriander sprigs, extra, to garnish

1 Gently mix avocado, tomato, capsicum, chilli, coriander, olive oil, onion and 1 tbsp of lemon juice in a bowl. Season with sea salt and black pepper. Place a round biscuit cutter in the centre of each plate and spoon avocado salsa into it. Lift biscuit cutter away to leave a neat round of salsa. Spoon basil and chilli oils around salsa.

2 Season prawns with sea salt and pepper. Heat 1 tbsp olive oil on a barbecue plate and cook prawns until golden on one side. Turn over and cook until almost done (the prawns should still be a little opaque in the middle). Scatter 
with garlic.

3 Toss prawns in remaining lemon juice and olive oil and arrange on top of salsa. Serve garnished with coriander.

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