Ingredients
1 medium baguette
2 medium ripe avocados
1 juice & zest lemon, juice & zest
18 jumbo prawns, remove shells
1/4 cup extra virgin olive oil
1 pinch salt and pepper, to taste
1 large shallot, minced
1 splash sherry vinegar
1 splash white wine
Preparation
Preheat oven to 375'
Make croutons. slice baguette on long diagonal, cutting int roughly 18 4" croutons. Brush w/ oil and bake in oven until lightly golden.
Pit avocado and mash flesh with lemon juice and zest and drizzle of olive oil. Just before serving place on warm toasted croutons.
Salt and pepper prawns. Heat large skillet until lmost smoking; drizzle with olive oil. When pan is very hot add prawns, taking care not to overcrowd pan (use two if necessary). Cook about one minute, turn prawns over, and add shallots to pan. Cook about 1 minute, then add shallots to pan. Cook about 1 more minute, then add the splash of vinegar and wine. Cook for about 1 minute, taking care not to overcook; prawns should be lightly golden and translucent but not rubbery to the touch.
Place sauteed prawns on each plate and surround with avocado croutons.
