Ingredients:

  • 1 pound (450g) large prawns, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) smoked paprika
  • Salt and pepper, to taste
  • Juice of 1 lime
  • 2 ripe avocados, diced
  • 1 small red onion, finely chopped
  • 1 jalapeño pepper, finely chopped (optional for heat)
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup (15g) fresh cilantro or parsley, chopped
  • 1 tablespoon (15ml) olive oil
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions:

  1. In a bowl, combine prawns, olive oil, minced garlic, smoked paprika, salt, and pepper. Toss to coat evenly.
  2. Heat a large skillet over medium-high heat. Once hot, add the prawns in a single layer. Sear for 2-3 minutes until pink and opaque on one side. Flip and cook for an additional 2-3 minutes. Drizzle with lime juice and remove from heat.
  3. In a mixing bowl, add diced avocados, red onion, jalapeño (if using), cherry tomatoes, cilantro, olive oil, lime juice, salt, and pepper. Gently toss until well combined. Be careful not to mash the avocados.
  4. On a serving platter, layer the avocado salad, then top with the seared prawns. Garnish with additional cilantro or lime wedges if desired.