Prawn Skewers with Mango Salsa

Cook Time 30 minutes

Servings 4

Ingredients

1 tbsp olive oil

8 large Australian green prawns

1 fresh avocado or 150g frozen avocado slices, defrosted

Juice 1 lime, plus 1 extra for salsa

2 tbsp sour cream

Salt

Mango Salsa

200g frozen mango chunks, defrosted diced

1 long red chilli, finely chopped

1 small red chilli, seeds removed and finely chopped

½ red onion, finely chopped

3 sprigs coriander, chopped

Method

For the avocado puree, blend the avocado, sour cream, lime and a good pinch of salt until smooth.

For the salsa combine all of the ingredients including the juice 1 lime and a pinch of salt. Refrigerate until ready to use.

Remove the prawn shells from the centre body, leaving the tail and head intact. Use a bamboo skewer to pick the intestinal tract from the back of the prawn. To make prawn skewers, insert the skewer through the tail and through the centre of the body and head. Drizzle oil over the prawns and season with salt.

Heat a BBQ or grill pan over a high heat, grill the prawns until just cooked.

Spoon avocado puree onto a large plate. Top with BBQ prawn skewers and mango salsa.