GRILLED PRAWN AND GUACAMOLE BITES

THE INGREDIENTS

• 200 grams peeled, deveined uncooked prawns
• 1 tablespoon olive oil
• 100 grams round corn chips

CAJUN SEASONING:

• ¾ teaspoon smoked paprika
• ¾ teaspoon sea salt
• ½ teaspoon dried oregano leaves
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme leaves
• ½ teaspoon chilli Powder

LIME GUACAMOLE:

• 2 avocados
• 1 lime, juiced
• 2 teaspoons chopped coriander leaves, plus extra leaves for garnish

INSTRUCTIONS

Cajun spiced grilled prawns with refreshing guacamole on top of a corn chip- yes please! These appetisers are quick to prepare, grill and serve.

1. If using wooden skewers, soak in water for 30 minutes.
2. Mash together the flesh of two avocados with the lime juice and coriander leaves. Season with salt and pepper to taste. Set aside until required
3. Prepare the barbecue for direct cooking over high heat (230°C to 260°C).
4. In small bowl combine the Cajun seasoning ingredients. Thread the prawns onto the skewers.
5. Lightly coat the prawn skewers with olive oil and sprinkle the seasoning evenly over the prawns.
6. Brush the cooking grills clean. Grill the prawns over direct high heat, with the lid closed, for 2 minutes on each side, or until they are firm to the touch and just turning opaque in the centre.
7. Once the prawns are cooked through, remove from the barbecue and carefully slide the prawns off the skewers.
8. To assemble: place a teaspoonful of the guacamole onto a corn chip, top with a prawn and finish with a coriander leaf to garnish. Repeat with the remaining prawns. Serve immediately.