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Barbecued prawns with avocado pico de gallo
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Tangy prawn salsa, a refreshing outdoor appetizer.
Ingredients:
  • 36.40 gm olive oil
  • 2 garlic cloves, crushed
  • 3 tsp ground coriander
  • 30 (about 100g each) large green prawns, peeled leaving tails intact, deveined
  • 3 tomatoes, seeded, finely chopped
  • 1 avocado, coarsely chopped
  • 1 small red onion, finely chopped
  • 125.00 ml chopped fresh coriander
  • 52.50 gm fresh lemon juice
  • 27.30 gm olive oil
  • 1/4 tsp ground coriander
  • 0.63 gm ground cumin
Instructions:
  • In a small bowl, mix together the oil, garlic, and coriander. Place the prawns on a plate and generously brush both sides with the aromatic oil mixture. Cover with plastic wrap and chill in the fridge until needed.
  • Combine ripe tomato, creamy avocado, crisp onion, fragrant fresh coriander, tangy lemon juice, flavorful oil, ground coriander, and cumin in a bowl. Mix well to meld the vibrant flavors.
  • Preheat a sizzling barbecue flat plate on high heat. Grill the prawns for 2-3 minutes on each side until they curl and turn pink. Platter the prawns and generously spoon over the zesty avocado pico de gallo. Enjoy!

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