• 12 pc prawns
• 2 pc avocado cut in half
• 1 maui onion shaved
• citrus gazpacho 1 cup (recipe to follow)
• Marinade for shrimp
• 2 tbsp extra virgin olive oil
• 1 tbsp chopped Italian parsley

• 1 tsp chili flakes
• 1 lemon juice & zest
• 1 lemon juiced
• Ricotta salata cheese grated 2 tbsp
• Micro greens for garnish

Marinate shrimp for at least 1 hour, brush avocados with olive oil and lightly grill on hot spot. Rough chop and toss with a little lemon juice and salt and set aside. Grill shrimp and set aside. Divide chopped avocado in 4 bowls, pour gazpacho around avocado, place 3 shrimp around, garnish with ricotta salata & micro greens. Drizzle with a little more extra virgin.