Barbecued prawns with avocado pico de gallo

Cooking Fish Barbecued prawns with avocado pico de gallo

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

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Soy free Tree nut free Wheat free
  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.

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2 tbsp olive oil
2 garlic cloves, crushed
3 tsp ground coriander
30 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 tbsp fresh lemon juice
1 1/2 tbsp olive oil
1/4 tsp ground coriander
1/4 tsp ground cumin

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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