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Avacado-Prawn Starter

This is something people ask for again and again, so it must be okay. It looks nice, tastes very good, and is quite filling (so don't serve up enormous portions if there are twelve more courses to come after it!).

Ingredients (to serve six).

Two large fresh and ripe avocado pears. 6-8 0zs. Of cooked and peeled prawns (frozen ones are fine. Thaw them out first of course!). Large carton of double-cream or whipping-cream (about 1/3 of a pint). Generous 2 tablespoonfuls of Thousand Islands Dressing. Squeeze of lemon. Lettuce, spring onions, sliced tomatoes, sliced lemon; parsley, mint or coriander leaves (or similar) to garnish & decorate.


Couldn't be easier. Cut the avocados in two, remove and discard the stones, scoop-out and chop-up the flesh finely. You can use a blender but it is a bit too efficient, tends to remove all the texture. A potato-masher is quite useful to get it to the right creamy consistency. Lightly whip the cream, stir-in the Thousand Islands Dressing, the lemon juice (not too much) and finally the crushed flesh of the avocados. It should mix to a thick paste of a delicate buff/pink color. Mix-in about half the cooked prawns. Save the rest for decoration. Divide out this paste into six medium-sized dessert-bowls or fancy crystal glasses if you really want to impress, and use the remainder of the prawns plus the salad items to decorate the dish. A bed of lettuce is quite a nice idea, as are sliced tomatoes and lemon slices to give color-contrast.

Serve immediately, or chill in the refrigerator and serve within the hour. The paste undergoes a color-change to an ugly brown eventually. It still tastes the same but looks distinctly off-putting. The lemon juice helps to delay this color-change, but not indefinitely.

If you want to be very creative you can serve the dish in the scooped-out skins of the avocados, but they aren't in fact big enough to hold the quantity you will produce, and I think it's a bit of an affectation anyway.

You really won't believe how good this concoction tastes until you try it. A dish worth getting fat for.

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