Raw Boot Camp Nachos
21st September 2016
BBQ Corn On The Hob With Parsley Sauce
25th July 2018
Ingredients
- 500 gms cooked small prawns (looking at 7-8 pieces per person)
- 1/2 tsp ground black peppercorns (chili is also great)
- 2 tbsp chopped parsley
- 1 tsp chopped rosemary (fresh or dried)
- 1/2 tsp Himalayan Crystal Salt
- 1 Lemon juiced
- 5 tbsp olive oil
- 4 Large Tomatoes seeds removed and diced into small cubes( for garnish if desired)
- 2 tbsp aged balsamic vinegar
- 1/2 small orange juiced
- 1/2 lime juiced
- 1 clove garlic grated or finely diced
- 3 ripe Avocados
Servings:
Instructions
- 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 together 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 prawns. Scatter chopped chives or scallions over the top and drizzle the plate with some sweet balsamic vinegar. Sprinkle with some peppercorns or chili flakes.
