1kg medium uncooked prawns
1/2 cup finely chopped fresh basil
2 cloves garlic, crushed
1 tablespoon finely grated lime rind
2 tablespoons peanut oil
2 medium avocados (500g)
2 tablespoons lime juice
2 medium tomatoes (380g), seeded, chopped finely
1 small red onion (100g), chopped finely
2 teaspoons ground cumin
2 tablespoons finely chopped fresh basil
1 red thai chilli, seeded, chopped finely
Shell and de-vein prawns, leaving tails intact. Combine prawns in large bowl with remaining ingredients, cover; refrigerate at least 20 minutes or until required.Cook prawns on heated oiled barbeque, uncovered, until browned and changed in colour. Serve prawns with avocado mash.
Mash flesh of one avocado in medium bowl until almost smooth. Chop flesh of remaining avocado roughly; add to mashed avocado with remaining ingredients, mix well.