500 g / 1 lb cooked small prawns (looking at 7-8 pieces per person)
½ teaspoon ground black peppercorns (chilli is also great)
2 tablespoons chopped parsley
1 teaspoon chopped fresh rosemary or dried rosemary
½ teaspoon of Himalayan Crystal Salt
Juice of 1 lemon
5 tablespoons olive oil
4 large tomatoes, quartered, seeds removed and diced into small cubes( for garnish if desired)
2 tablespoons aged balsamic vinegar
Juice of ½ small orange
Juice of ½ lime
1 clove of garlic, grated or finely diced
3 ripe Avocados
First, we’re going to marinate the shrimp, which can be done the day before or a few hours ahead of serving. Combine cooked prawn meat with the rest of the ingredients and use your hands to toss everything togethe until well combined and coated. Leave to infuse for 2-3 hours or overnight.
Dice tomatoes (seeds removed) and season with salt. Combine and set aside.
Combine lemon, orange and lime juices with olive oil, garlic and salt and whisk together.
To assemble, divide the avocado in small pieces or serving glasses, or as one large layer on a bigger platter. Then pour over the remaining dressing over the top evenly.
Scoop the diced tomato over each serving and then top with equal amount of marinated prowns. Scatter chopped chives or scallions over the top and drizzle the plate with some sweet balsamic vinegar. Sprinkle with some peppercorns or chilli flakes.