Prawns on Avocado Salsa Recipe
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.
