GRILLED TEQUILA PRAWNS WITH AVOCADO SALSA. 09/08/14
This salsa has lots of punch to it and is the perfect foil to the sweetness in the prawns.
INGREDIENTS METHOD

SERVES 4


2 garlic cloves, chopped 
A handful of coriander leaves 
A handful of parsley leaves 
½ tsp paprika 
Juice of 1 lime 
2 tbsp tequila 
2 tbsp olive oil 
16 raw prawns, deshelled 
Wooden skewers, soaked in water for 1 hour

 

Avocado salsa 
1 jalapeño chilli, deseeded and finely chopped 
1 tsp cumin seeds, toasted and crushed 
½ bunch of coriander, leaves finely chopped 
½ bunch of parsley, leaves finely chopped 
1 avocado, peeled and cut into small cubes 
Juice of 2 limes 
Olive oil 

Warm tortillas, to serve

Place the garlic, coriander and parsley in a spice grinder or pestle and mortar and blend to paste. Stir in the paprika, lime juice, tequila and oil, then transfer to a glass bowl. Add the prawns and massage in the marinade; leave for 1 hour.

 

Meanwhile, combine the salsa in a bowl and stir in 3 tablespoons of olive oil and season to taste.

 

Heat up a griddle pan or barbecue. Take the shrimp out of the marinade and reserve the marinade. Thread the prawns onto the wooden skewers, and grill on both sides for about 30 seconds until they turn pink, brushing them in marinade while they’re on the grill. Once they’re done, pull off the skewer and sit on the warm tortillas. Add a dollop of avocado salsa and serve.

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GRILLED TEQUILA PRAWNS WITH AVOCADO SALSA. 09/08/14
This salsa has lots of punch to it and is the perfect foil to the sweetness in the prawns.
INGREDIENTS

SERVES 4


2 garlic cloves, chopped 
A handful of coriander leaves 
A handful of parsley leaves 
½ tsp paprika 
Juice of 1 lime 
2 tbsp tequila 
2 tbsp olive oil 
16 raw prawns, deshelled 
Wooden skewers, soaked in water for 1 hour

 

Avocado salsa 
1 jalapeño chilli, deseeded and finely chopped 
1 tsp cumin seeds, toasted and crushed 
½ bunch of coriander, leaves finely chopped 
½ bunch of parsley, leaves finely chopped 
1 avocado, peeled and cut into small cubes 
Juice of 2 limes 
Olive oil 

Warm tortillas, to serve

METHOD

Place the garlic, coriander and parsley in a spice grinder or pestle and mortar and blend to paste. Stir in the paprika, lime juice, tequila and oil, then transfer to a glass bowl. Add the prawns and massage in the marinade; leave for 1 hour.

 

Meanwhile, combine the salsa in a bowl and stir in 3 tablespoons of olive oil and season to taste.

 

Heat up a griddle pan or barbecue. Take the shrimp out of the marinade and reserve the marinade. Thread the prawns onto the wooden skewers, and grill on both sides for about 30 seconds until they turn pink, brushing them in marinade while they’re on the grill. Once they’re done, pull off the skewer and sit on the warm tortillas. Add a dollop of avocado salsa and serve.

YOU MAY ALSO LIKE
MORCILLA AND POTATO QUESADILLA WITH GUACAMOLE. 09/08/14
TORTILLA SOUP WITH AVOCADO. 09/08/14
AVOCADO MILKSHAKE. 09/08/14
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