Tuesday, June 12, 2012

Spicy Prawns with Zesty Avocado Appetizer

It is no secret that I like to make Tapas, Amuse Bouche, Canapes, or any other type of finger food appetizer. Someday when I have time, I would love to do a blog or book just on Amuse Bouche literally translated in French to "mouth amuser" is a single, bite-sized hors d'ouvre. This is a big bite, but it does the trick. These disappeared before I blinked. They are a great thing to serve at a picnic or a summer pool party. They can be served cold or warm. You choose. 


Gluten Free Spicy Prawns with Zesty Avocado Amuse Bouche
adapted from Miss Avocado
1 tbsp olive oil
20 large prawns, shelled
1 tbsp chilli garlic paste
1/4 cup chopped fresh cilantro
2 avocados, finely diced 
1 green onion, sliced on the bias
1 lemon, juice and zest
20 sesame rice crackers
skewers


Soak your skewers in water for at least 20 minutes prior to grilling, this will keep them from catching on fire while grilling. 
 Mix together olive oil, cleaned, deveined and shelled prawns, and chili garlic paste. Let it marinade as you heat up your grill to 400 degrees. 


In a medium-sized bowl, combine cilantro, avocados, green onion, lemon juice and zest. Set aside.

Place your marinated shrimp on skewers and place at least 4 inches away from direct heat on your grill for 6 minutes, turning once. 
Lay out your rice crackers. I used Edward and Sons Exotic Purple Rice Toast, and they were scrumptious (and gluten free).
Top each cracker with 1 tbsp avocado spread and 1 prawn. 

Serve immediately.

 
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