- 6
Ingredients
- FOR THE SHRIMP:
- 6 Large Prawns Or Shrimp
- 2 cloves Garlic, Minced
- 1/4 teaspoons Red Pepper Flakes
- 1/4 teaspoons Chipotle Pepper
- 1 Tablespoon Cilantro, Minced
- 2 Tablespoons Vegetable Oil
- 1/4 teaspoons Kosher Salt
- FOR THE ORZO:
- 1 pound Orzo
- 2 Avocados, Pit Removed And Peeled
- 2 cloves Garlic, Minced
- 1 Lime, Zest And Juice
- 2 teaspoons Vegetable Oil
- Kosher Salt To Taste
- Lime Wedge For Serving
Preparation
Step 1
1. Slice the prawns up the front and pull the prawn apart, leaving the shell on the back and the belly open and exposed. If you are going to skewer them, shove the skewer in the back to keep the prawns flat—this makes grilling evenly easy.
2. In a dish, combine the garlic, red pepper, chipotle, cilantro and vegetable oil and sprinkle with kosher salt.
3. Let the prawns marinate (on both sides) in this combination.
4. Bring a large pot of salted water to a boil. Add the orzo and cook it to al dente according to the manufacturer’s directions.
5. While the pasta is cooking, prepare the avocado.
6. In a large bowl, combine the flesh of the avocados, garlic, lime juice and zest and vegetable oil.
7. Mix it really well until the mixture is fairly smooth; season with kosher salt.
8. Drain the pasta and rinse. When the pasta is drained add it to the avocado mixture.
9. Mix together well and season one more time with kosher salt if needed.
10. Preheat the grill to medium-high.
11. Grill the prawns, shell side down for about 1 minute.
12. Flip and repeat until the flesh is barely opaque in the center.
13. Gently peel the shell off of the prawns and discard.
14. Dish up the avocado orzo and serve with 1 or 2 prawns draped over the top.
15. Serve with a lime wedge to squeeze over the top before eating.