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unusual combination of avocado, red onion and cactus pear cools the
spicy twang of chili infused prawns. A great Saturday night kind of
dinner. |
Ingredients:
12 jumbo prawns (8-10 count) cleaned and deveined
1/4 C olive oil
1 T ancho chili powder
2 garlic cloves minced
Salt and freshly ground black pepper
3 skewers
2 Andy Boy cactus pears, peeled and diced
2 Haas avocados, diced
1 small bunch cilantro, leaves removed from stems and chopped fine
1 medium red onion, diced
1/4 C olive oil
Juice from 1 lemon
3 green onions, cleaned and sliced
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Directions:
| 1. |
Preheat grill. |
| 2. |
In a bowl, mix 1/4 C olive oil with the
ancho chili powder, garlic, salt and pepper. Add prawns to the
oil and refrigerate for at least 2 hours. |
| 3. |
For the salsa, combine the Andy Boy cactus
pears and avocado in a mixing bowl, and add onion, cilantro,
green onions, olive oil and lemon juice Season with salt and
pepper. |
| 4. |
Skewer and grill the prawns for 3 minutes
each side. Serve over cilantro rice and salsa on the side. |
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Serves 4 |
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