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Grilled California Avocado with Jumbo Prawns

Grilled California Avocado with Jumbo Prawns
Total time:

15 min

Prep time:

n/a

Cook time:

15 min

ingredients

Serving Size: 4

2 ripe California Avocados, skin on, cut in half
4 cups baby greens
1 ripe mango
8 jumbo prawns (butterflied)
As needed salt and pepper to taste
As needed vegetable oil, as necessary
As needed Chipotle Aioli
2 cups mayonnaise
1 small green onion diced fine
8 sprigs cilantro - leaves only - chopped
2 Tbsp. or 3/4 oz chipotle pepper juice or pepper
1/4 cup lemon juice
1 small clove garlic
As needed salt and pepper to taste
As needed Chili Lime Vinaigrette
1 cup orange juice
1/2 cup raspberry vinegar
2 limes, juiced
1 Tbsp. sugar (adjust sugar for desired tartness)
1 cup corn oil
pinch of crushed dry chilies

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

  1. Grilled California Avocado - Cut the two ripe avocados in half, leave the skin on. Oil the fruit side and grill over hot coals or on a grill pan, fruit side down, until nice grill marks appear. Turn over and grill skin side.
  2. Baby Greens - Toss 4 cups of baby greens with chili lime vinaigrette. Divide onto 4 plates.
  3. Chili Lime Vinaigrette - (dressing for baby greens) Mix 1 Cup of orange juice, 1/2 Cup of raspberry vinegar, the juice from 2 limes, 1 Tbsp sugar, 1 Cup of corn oil, pinch of crushed dry chilies, and a pinch of salt and pepper together.
  4. Jumbo Prawns - Oil prawns slightly and grill over hot coals or use grill pan. Sprinkle with salt and pepper.
  5. Plate Assembly - Place grilled avocado half on tossed dressed salad greens, sprinkle with diced mango and place 2 grilled prawns opposite avocado. Fill center of avocado half with 1 Tablespoon of chipotle aioli. Garnish with wedge of lime.
  6. Chipotle Aioli - Blend the first 7 ingredients in small blender or hand held emulsion blender.

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