We drove down to Victoria today to drop off at my son’s apartment some of the chocolate Easter eggs and the Perogies that I made last week. We had a wonderful Dim Sum lunch in Chinatown and ate way too much. Rather than make a big dinner I made Moe the salad that he requested – Prawn and Avocado Salad.
I bought frozen Spotted Prawns. The spotted prawn season is due to open again the second week of May. It is a short season and is usually finished by the end of June. I’m not a big fan of shrimp but I love the local spotted prawns.
Prawn and Avocado Salad
24 large Prawns/Shrimp
2 Avocados sliced
2 tablespoons chopped chives
6 leaves of Boston or Butter Lettuce
1 cup of Mayonnaise (homemade or Hellmans is best)
2 tablespoons lemon juice
1 small fresh red chilli, finely chopped
1 clove of minced garlic
(Note: Sometimes I use just hot red pepper flakes and sometimes I
roast a fresh red pepper, finely chop and add to the dressing
along with the hot red pepper flakes)
Peel and devein shrimp, leaving on tail shell.
Cook. Cool and refrigerate
Make Dressing by mixing all of the ingredients together.
Place one leaf of lettuce on each plate.
Place the shrimp on plate and place one slice of avocado between
Drizzle with dressing and sprinkle with chopped chives.