I first tasted this in California at a friends BBQ, and was blown away by the experience. I say experience as its not just the flavour, texture or the aroma that blew me away but watching the prawns being cooked on the BBQ (with ice cold beer in hand). The avocado mayonnaise, if there is any left, can be used for other salads.
Now time to get busy! Light the BBQ, chill some beer and wine and invite your friends over. Lets marinade the prawns ! Gather the following ingredients together….This is for two people
- 1/2 tsp cumin
- 1 large clove of garlic ,mashed
- good pinch of sea salt
- 2 tbls extra virgin olive oil
- 1/4 tsp chili powder
- About 20 peeled and deveined prawns
Combine the ingredients above and throw the prawns in and stir to combine the flauours and set aside in the fridge till your guests arrive. Next the mayonnaise! Again get all these ingredients to hand
- 250g of mayonnaise (homemade is best)
- Large ripe avocado flesh chopped
- Juice of a lime
- 1 chipotle pepper (if you cant get hold of a chipotle pepper I found a serrano chile and a good pinch of smoked paprika is good)
- Pinch of sea salt
- twist of black pepper
Put all these ingredients in a food processor a blend until combined.
When ready to serve toast some large bread rolls, add a few crisp lettuce leaves and set aside. Put the prawns on the BBQ and cook until pink and firm to the touch. Place about half the prawns on top of the lettuce and add a good dollop of the mayonnaise mix. Top with the other half of the roll. Pass this to your first guest if you cant resist grabbing this for you self
If you are not going to have a BBQ (this is England after all!) just pop those prawns onto a dry pan or griddle plate, the charring on them adds so much flavour.
Now its question time!!
When is a prawn a prawn or is it a shrimp???
- Because its from Australia
- Its easier to spell
- Shrimp and bananas go together!!
- shrimps are those little curled up on pizza’s
- This is the answer