Description

Light and deliciously tangy, this prawn and salsa combo is the perfect alfresco starter.

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 3 teaspoons 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
  • 1/2 cup chopped fresh coriander
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

Instructions

  1. Combine the oil, garlic and coriander in a small bowl. Place the prawns on a plate. Brush both sides of each prawn with the oil mixture. Cover with plastic wrap and place in the fridge until required.
  2. To make the avocado pico de gallo, combine the tomato, avocado, onion, fresh coriander, lemon juice, oil, ground coriander and cumin in a bowl. Toss to combine.
  3. Preheat a barbecue flat plate on high. Cook the prawns for 2-3 minutes each side or until the prawns curl and change colour. Transfer to a serving platter. Top with the avocado pico de gallo.