20 medium shrimp peeled and deveined
1 1/2 tablespoon olive oil
1 clove garlic minced
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/4 teaspoon salt
Tiny amount of chopped union
1 tomato seeded and chopped
1 avocado peeled, seeded and cut into chunks
1 jalapeno seeded and chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lime juice from half a lime
1/4 cup loosely packed fresh coriander chopped
1/4 cup sour cream
1 tablespoon fresh lime juice
To cook the prawns: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
To assemble: Stir sour-cream with coriander and lime juice in a small bowl; set aside. Spoon avocado salsa generously over wraps, then top with 5 prawns and a few dollops of sour cream.
Serve and Enjoy!!