3 large avocados
1 lb prawns
3 tbsp extra virgin olive oil
1 spring onion
1 clove garlic
5 oz whipping cream, unsweetened
5 tbsp extra virgin olive oil
Optional: Shredded lettuce
Peel the prawns and remove the heads. Season the bodies and fry in the oil. (The heads can be used to make the stock).
Peel the avocados, remove the pits and crush the flesh with the chopped spring onion, the peeled and finely chopped garlic, the olive oil and the cream to form a velvety smooth purée. Season to taste.
Place shredded lettuce in the base of a cocktail dish (optional) then add alternate layers of prawns and avocado purée. Refrigerate until serving.
Recipe courtesy of Spain GourmeTour magazine.