Avocados Abracadabra

Our neighbour has an avocado tree. Ergo we have avocados. (another neighbour of ours has chickens but I don't nick their eggs...)

And that avocado is quite something of a fruit (vegetable?). And in my Jordan-like head its luscious green colour is immediately associated with pink.

And since the last fishing trip to the supermercado's fish counter produced even bigger prawns than the ones I normally cook with, it was barbecue time. With some homemade guacamole.

And some  Albariño and some of that Andalusian sun to wash it down with.

It sure is good to occasionally take a moment and realize just how much one's got to be grateful for...

Serves 2

Prawn skewers:

12-16 king prawns (depending on their size)
2 heaped tbsp butter, melted
generous dash of lemon juice
1 chilli, finely chopped
(or less, or more, depending on the size and fieriness of your chillis)
1 big garlic clove or 2 small ones
salt, pepper

If using frozen prawns, let them thaw. Then peel them. A useful tip for buying whole, raw prawns: As you snap off the head, the vein usually follows if you pull the head off from the body carefully. Pat them dry. Mix the other ingredients together, paste the skewered prawns with the mixture and let sit marinating for about half an hour while you prepare the guacamole.

Guacamole:

2 ripe avocados
1 heaped tbsp Turkish yoghurt
the zest and juice of 1/2 lime
handful of chopped coriander
1/2 chopped chilli
(again, depends on the size of your chillis)
a pinch of cumin
salt, pepper
2 tbsp spring onions/ chives

Apart from the avocado, mix the rest of the ingredients together. Then pour the mixture on top of the avocados, scooped out of the shells and stone removed and mash lightly with a fork. Season with salt and pepper.

Heat the grill or a griddle pan. Fry the prawn skewers for a couple of minutes each side and serve with guacamole.