City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Avocado and Prawn Cocktail
Nov/Dec 2008

1 lb large raw prawns – buy them peeled and de-veined
Salt & pepper
¼ c. olive oil
3 large avocados
1 scallion, minced
1 large garlic clove, minced
½ c. whipping cream
5 T. olive oil
Salt to taste
Shredded lettuce

Season prawns with salt and pepper and fry in hot oil just until they turn pink and curl. Set aside. Peel and de-stone the avocados and mash the flesh with the scallions, garlic, salt, cream and olive oil. Whisk together to form a velvety purée. Season to taste. Place shredded lettuce in the bottoms of 4 cocktail dishes, mound avocado on top and garnish with shrimp. Refrigerate until serving. Serves 4.