Mediterranean prawns with tomato and avocado relish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Lemon juice |
| 2 | Garlic cloves; crushed | |
| 16 | Large; peeled prawns | |
| ; (preferably raw), | ||
| ; thawed if frozen | ||
| Bread; to serve | ||
| 1 | small | Onion; chopped finely |
| 2 | Tomatoes; de-seeded and diced | |
| 1 | Avocado | |
| ¼ | teaspoon | Hot chilli powder |
| 1 | tablespoon | Lemon juice |
| Pepper | ||
Directions
GENERAL
FOR THE TOMATO AND AVOCADO R
Whisk together the oil, lemon juice and garlic. Add the prawns, stir well and leave to marinate for at least one hour.
To make the relish, put the onion in a bowl with the tomatoes. Stone, peel and dice the avocado and add it to onion and tomato with the chilli powder and lemon juice. Season with pepper and mix well.
Pre-heat the grill. Thread the prawns on to kekab skewers and cook for 5 minutes on each side. Serve with the relish and plenty of bread.
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