Grilled California Avocado with Jumbo Prawns

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Total Time: 15 min

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Cook Time: 15 min

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Serves: 4

Ingredients
Instructions

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 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 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 As needed crushed dry chilies

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.
Baby Greens – Toss 4 cups of baby greens with chili lime vinaigrette. Divide onto 4 plates.
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.
Jumbo Prawns – Oil prawns slightly and grill over hot coals or use grill pan. Sprinkle with salt and pepper.
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.
Chipotle Aioli – Blend the first 7 ingredients in small blender or hand held emulsion blender.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.