Before you get started, just a friendly reminder to you and your Spritz Squad to wash your hands.

Serves 4

Prawns need to be peeled and de-veined and placed on skewers. Skewers need to be soaked in water for 30 minutes prior to using.

Ingredients

• 2 avocados, cubed
• 1 bird’s eye chilli finely chopped
• 1 tbsp chopped coriander
• 1 tbsp extra virgin olive oil
• 2 tsp diced red onion
• 2 tbsp lemon juice
• Sea salt
• 4 tbsp basil oil
• 4 tbsp chilli oil
• 16 green king prawns, peeled and deveined, with tails intact
• 
2 tbsp olive oil
• 2 garlic cloves, minced
• Coriander sprigs, extra, to garnish

Method

Gently mix avocado, chilli, coriander, olive oil, onion and 1 tbsp of lemon juice in a bowl. Season with sea salt and black pepper. Place avocado salsa onto middle of a plate.

Season prawns with sea salt and pepper. Heat 1 tbsp olive oil on a barbecue plate and cook prawns until golden on one side. Turn over and cook until almost done (the prawns should still be a little opaque in the middle). Scatter 
with garlic.

Toss prawns in remaining lemon juice and olive oil and arrange on top of salsa. Serve garnished with coriander.