Prawns need to be peeled and de-veined and placed on skewers. Skewers need to be soaked in water for 30 minutes prior to using.
- 2 avocados, cubed
- 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 king prawns, peeled and deveined, with tails intact
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Coriander sprigs, extra, to garnish
Gently mix avocado, chilli, coriander, olive oil, onion and 1 tbsp of lemon juice in a bowl. Season with sea salt and black pepper. Place avocado salsa onto middle of a plate.
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.
Toss prawns in remaining lemon juice and olive oil and arrange on top of salsa. Serve garnished with coriander.