July 31, 2013

Jumbo Prawns

Recipe by Chef Faz Poursohi, Faz Restaurants,

California; provided by the California Avocado Commission

Makes 4 servings

2 ripe California Avocados, skin on, cut in half

4 c. baby greens

1 ripe mango

8 jumbo prawns (butterflied)

Salt and pepper to taste

Vegetable oil, as necessary

Wash avocados before cutting. 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. Toss baby greens with chile lime vinaigrette (recipe below). Divide onto 4 plates. Oil prawns slightly and grill over hot coals or use grill pan. Sprinkle with salt and pepper.


The Chipotle Aioli

2 c. mayonnaise

1 small green onion, diced fine

8 sprigs cilantro - leaves only - chopped

2 T. or . oz. chipotle pepper juice or pepper

¼ c. lemon juice

1 small clove garlic

Salt and pepper to taste

Blend the first 7 ingredients in small blender or hand held emulsion blender.


The Chile Lime Vinaigrette

1 c. orange juice

½ c. raspberry vinegar

2 limes, juiced

1 T. sugar (adjust sugar for desired tartness)

1 c. corn oil

Pinch of crushed dry chiles

Mix orange juice, raspberry vinegar, the juice from 2 limes, sugar, corn oil, pinch of crushed dry chiles, and a pinch of salt and pepper together.


To assemble: 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.

July 31, 2013