Ingredients

• 1 ripe avocado
• 1 or 2 red capsicums (bell peppers)
• Half a red onion
• 1 hot chili or jalapeño (or more to taste)
• 1 spring onions (scallions)
• 1 bunch of coriander (cilantro)
• 1 tomato
• 1 whole lime
• Some olive oil
• 12 medium sized prawns or shrimps
• Half cup of cooked quinoa (see how to cook it)
• 2 tbsp basil aioli sauce (see how to make it)
• Optional, a little basil olive oil.

Steps

• Step 1

  Peel, stone and dice avocado (see how if unsure) add to mixing bowl. Dice the tomato, add to avocado. Finely chop the red onion half and add to above mixture. Grate the lime zest. Cut lime in half and juice, add to mixture. Add crushed garlic to mixture. Chop and add fresh cilantro (coriander), add to mixture. Chop very finely the chili or jalapeño, add to mixture. Slice finely the spring onion (green onion) and add to mixture. Add a little olive oil. Season with salt and pepper to your taste (approx half tsp salt). Mix all ingredients well and refrigerate.

• Step 2

  Char and peel your bell pepper (capsicum) see how to video if unsure Slice bell pepper in even strips.

• Step 3

  Take your serving plate and place a cutter or mould in the centre. Add two tbsp of quinoa and pack it nice and tight with clean edges. Add the strips of bell pepper (capsicum) enough to cover the quinoa. Add a layer of the guacamole.

• Step 4

  To a hot frying pan, add olive oil. (or do this on the BBQ). Add your prawns, season them and cook them approx 60 seconds each side. Slice them in half (keep them whole if they are small) and layer them on top of stack. Very carefully remove the cutter, clean up any bits that may fall on plate. Add a swirl of basil aoli sauce, just add a little water if too thick. (see recipe here). You can also add a little basil oil for colour. (simply blend fresh basil and olive oil). Garnish with fresh cilantro (coriander).

Little Tips

Cook the prawns (shrimps) at the last second before serving.