Avocado E Gamberetti Recipe

Prepare avocados and lettuce

Halve the avocados lengthwise and remove the pits. Use a spoon to gently scoop a little extra flesh from each half to widen the cavity (reserve scooped avocado for another use). Brush the inside of each avocado half with the 1 tbs lemon juice and 1 tsp olive oil; season lightly with 1/2 tsp of the kosher salt and 1/2 tsp black pepper. Finely shred the iceberg lettuce to yield about 2 cups, pat dry with paper towel to remove excess moisture, and set aside.

When ready to assemble, place two avocado halves on a serving plate. Fill each avocado cavity with a small bed of shredded iceberg lettuce (about 1/4 cup per half).

Season prawns

If prawns are precooked and chilled, pat them dry. Mince the garlic clove and, in a bowl, toss the prawns with the minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp lemon zest. If you prefer warm prawns, heat 1 tsp olive oil in a skillet over medium heat and warm the prawns 1–2 minutes per side just until heated through; do not overcook. Let prawns cool slightly before assembling.

Arrange 3 prawns per avocado half (12 prawns total across 4 halves) on top of the lettuce beds, or chop the prawns roughly and toss them with a small spoonful of cocktail sauce before spooning into the avocados if you prefer them mixed.

Make sauce

In a small bowl, whisk together 1/2 cup ketchup, 1 tsp prepared horseradish, 1/2 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1/4 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust horseradish, hot sauce, or lemon for heat and brightness. Refrigerate until use.

Reserve about 1 tablespoon of sauce per avocado half to dollop on top of the prawns (about 4 tbs total). Optionally toss remaining sauce with chopped prawns if preferring a dressed filling.

Spoon the cocktail sauce over the prawns (or place a dollop on each). Sprinkle the avocado edges and prawns with chopped parsley or chives and a light dusting of smoked paprika, if using. Serve immediately with lemon wedges on the side for extra squeeze.

Serve as an appetizer or light lunch. Recommend serving chilled or at cool room temperature. Leftovers: keep sauce and avocado/prawn components separate; assembled avocados will brown in 1–2 hours.