Ingredients

Serves 4

1 red capsicum
2 avocados, diced
1 Roma (plum) tomato, seeded and chopped
1 bird's eye chilli, finely chopped
1 tbsp lemon juice
1 tbsp chopped coriander (cilantro)
1 tbsp extra virgin olive oil
2 tsp diced red onion
4 tsp chilli oil
16 prawns (shrimp), peeled deveined, tails left intact
2 tbsp olive oil
2 garlic cloves, chopped

Basil Oil
1 handful basil leaves
125mls (½ cup) olive oil

Method

To make the basil oil, blanch the basil in boiling water and refresh in iced water. Strain the water off and ring out in a clean tea towel to remove all moisture.
Blend with oil in a blender and season to taste.

Preheat the barbecue grill to hot. Cook the capsicum on a hot barbecue grill, turning occasionally, for about 15-20 minutes or until the skin turns black. Remove from the barbecue and leave to cool. Peel, seed and remove membrane, then finely dice.

Mix the avocado, tomato, capsicum, chilli, lemon juice, coriander, olive oil, onion and sea salt and cracked pepper in a bowl. Place a large cookie cutter on 4 serving plates. Divide the avocado mixture into 4 portions and place in each cookie cutter. Remove the cutters. Drizzle some of the basil and chilli oils around each plate.

Season the prawns with sea salt and pepper and cook on a barbecue hotplate until golden on one side, then turn over and cook until almost done. Add the garlic, some lemon juice and olive oil. Place the prawns onto the avocado stacks and serve immediately.

 

My Grill by Pete Evans, Murdoch Books, RRP: $49.95