Bbq Lemon Prawns With Avocado Food

BBQ LEMON PRAWNS WITH AVOCADO

BBQ Lemon Prawns With Avocado image

Provided by Iron Chef Shellie

Number Of Ingredients 12

Ingredients

4 thick slices (200g stale sourdough)
2 tbsp lemon juice
2 tsp sugar
2 tbsp extra virgin olive oil
Sea salt & cracked black pepper
600 g Roma tomatoes (chopped roughly)
2 spring onions (chopped)
24 frozen prawn cutlets (thawed)
1 tbsp lemon zest
2 avocados (halved & seeds removed)
Balsamic vinegar (to drizzle)
Handful basil leaves (torn if large)

Steps:

Heat barbecue or chargrill plate over high heat. Toast sourdough for a couple of mins on either side, until crisp. Remove from heat.
Place lemon juice and caster sugar in large mixing bowl and whisk to dissolve sugar. Add extra virgin olive oil and a little salt and pepper; whisk to combine.
Tear toast slices and add to dressing in bowl. Add tomatoes and spring onions and toss well with your hands to combine, squeezing a little to release some of the tomato juices. Season with salt and pepper.
Place prawns in medium mixing bowl, add lemon zest and season. Toss to coat. Cook on barbecue for a few mins, until just cooked through.
Remove prawns from barbecue and add to bowl containing bread and tomatoes. Using spoon, scoop flesh from avocados and add to bowl. Add basil and a splash of balsamic vinegar and toss well to coat. Serve while warm.

5-INGREDIENT SHRIMP AND AVOCADO STIR-FRY WITH LEMON

5-Ingredient Shrimp and Avocado Stir-Fry with Lemon image

Avocados work well in stir-fries, pairing perfectly with a light, low-fat protein like shrimp. I?m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.

Provided by Michelle Dudash

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound medium-small shrimp, peeled, deveined and tails removed
3 scallions, white parts chopped and green parts cut into strips
Zest and juice of 1 lemon, plus lemon wedges for serving
1 large avocado, diced
2 teaspoons reduced-sodium soy sauce

Steps:

Heat a large skillet over medium-high heat and add 2 teaspoons oil for cooking with high-heat, such as canola, grapeseed or rice bran and heat until shimmering. Add the shrimp in a single layer and cook until they turn white halfway through, about 4 minutes. Turn the shrimp and sprinkle in the white parts of the scallions and the lemon zest; cook until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce. Sprinkle with freshly ground black pepper and serve with additional lemon wedges.

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