Sunday World - - Life - 1 av­o­cado split and pit­ted ½ cup low fat Greek yo­gurt 1 clove gar­lic, minced juice of 1 lime 2 tbsp co­rian­der, chopped Salt and pep­per to taste

In a small bowl whisk to­gether lime juice, olive oil, gar­lic, chili pow­der, cumin, pa­prika, salt, pep­per, red­pep­per flakes. Pour into a re­seal­able bag an­dadd shrimp. Toss to coat and mar­i­nate for 30 min­utes.

Place the prawns on skew­ers and place on the coals. Grill on each side for about two min­utes or un­til no longer pink.

To make the creamy av­o­cado co­rian­der dip, add the av­o­cado, Greek yo­gurt, gar­lic, lime and cilantro. Pul­sein a food pro­ces­sor un­til smooth.

Add salt and pep­per to taste. Serve im­me­di­ately with prawns.

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