Barbecued prawns with avocado pico de gallo

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

Recipe «Barbecued prawns with avocado pico de gallo» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

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.