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Garlic-Lime Alaska Prawns with Avocado Cream
Makes 8-10 Appetizer Servings Prep and Cook Time: About 30 minutes, Plus at least 45 minutes to Cure
1-1/2 tablespoons kosher salt
1-1/2 tablespoons sugar
1-1/2 pounds peeled Alaska Spot Prawns (15-20-per pound), tails on
1/4 cup olive oil
1/4 cup chopped fresh cilantro
3 cloves garlic, peeled and minced
2 teaspoons grated lime peel
1/2 teaspoon fresh-ground pepper
1. In a bowl, mix salt and sugar. Rinse prawns and pat dry. Add to sal-sugar mixture and stir gently to coat. Cover and refrigerate for 45 minutes to 1 hour. Rinse prawns well and drain; rinse and dry bowl.
2. In bowl, combine olive oil, cilantro, garlic, lime peel, and pepper. Add prawns and mix to coat. Thread prawns on metal or soaked wooden skewers, running them through each prawn once near the tail and once near the head end so it looks like the letter C.
3. Lay skewers on a well-oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand just above the grill only 2 to 3 seconds); close lid on gas grill. Cook, turning once, just until prawns are opaque throughout, about 5 minutes total.
4. Push prawns off skewers and arrange on a platter. Set avocado cream alongside.
Avocado Cream: Peel 2 ripe avocados (about 1-1/2 pounds total), cut into chunks, and put in the bowl of a food processor. Add 1/2 cup sour cream, 2 tablespoons mayonnaise, 2 tablespoons lime juice, 1 teaspoon ground dried ancho chiles or chili powder, and 1/2 teaspoon salt; whirl until smooth. Taste and add more lime juice if desired. Scrape into a small serving bowl. Makes about 1-1/4 cups.
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