Another one of Jake's ingredient combination requests: shrimp + avocado. That suggestion spawned this brunch dish, a tangy prawn cocktail.
1 t Veri Peri garlic sauce
juice and zest from 1 lemon
4 prawns per person
2 T butter
mixed baby greens
smoked sea salt
In a small saucepan, I sauteed the prawns with the Veri Peri garlic sauce and butter until the shrimps were pink and opaque. Season with smoked sea salt.
Place mixed greens in a serving dish, layer with sliced avocado, top with shrimp, and garnish with pomegranate seeds and lemon zest. Drizzle with olive oil and lemon juice.