Grilled Prawns with Avocado Salad

Grilled Prawns with Avocado Salad

Another cooking adventure I took on was about shrimps. I used to cook shrimp and they ALWAYS came out rubbery. Yes, you read that right. I always thought that you have to cook them longer you know. AND THEN, I just learned that you have to cook them in as little as 2-3 minutes so they will NOT come out rubbery AT ALL.

This was a surprise because I DID NOT ever imagined that the shrimp and avocado salad could come out good together. EVER.

INGREDIENTS:

1/2 Lb prawns, fresh or frozen, cleaned, deveined with the tails on
1 Tsp garlic, minced
2 Tbsp soy sauce
2 Tbsp olive oil
1 Lime, juice and zest
skewers

DIRECTIONS:

1. Soak skewers for one hour in cold water.
2. Combine prawns, garlic, soy sauce, olive oil, juice, zest of one lime and marinate for an hour.
3. Skewer prawns and grill. Cook for 2-3 minutes each side. Avoid OVERCOOKING!

SALAD:

1 Pc large avocado, peeled, pitted and cubed
1 Pc roma tomato, chopped
2 Cloves garlic, minced
1 Package mixed salad greens
1 Pc small red onion, chopped
2 Tbsp olive oil
Juice of a small lime
salt and pepper to taste


DIRECTIONS:
 
1. Combine avocado, tomato, garlic, vegetable, red onion, olive oil, lime juice, salt and pepper. Refrigerate for one hour.

When the shrimps are cooked, spoon portions of the salad in a plate and place shrimp skewers on top. Serve.

This recipe was inspired from Peace, Love and Low Carb's Recipe.