Grilled Shrimp & Avocado Pico de Gallo

for 2 person
 
Grilled prawns

• 250 g prawns, peeled leaving tails intact
• 1 orange, juice only
• ½ chilli pepper, finely chopped
• 2 tbs olive oil
• salt

For marinade - mix orange juice, olive oil, chilli pepper and salt in a bowl. Pour marinade into a resealable plastic bag with shrimp. Marinate in the refrigerator for few hours.

Thread shrimp on soaked wooden skewers so it looks like the letter C. Preheat the grill plate on high. Grill the prawns for 2-3 minutes each side or until the prawns curl and change colour.

 
Avocado pico de gallo

• 3 tomatoes, finely chopped
• 1 red onion, finely chopped
• 1 avocado, finely chopped
• juice of half lime
• 2 tbs olive oil
• 2 tbs chopped fresh coriander
• salt, to taste

Combine vegetables in a bowl. For dressing - mix lime juice, olive oil, coriander and salt. Pour over vegetable and mix. Serve with grilled shrimps.