- 1 large shallot, cut
- 1/4 cup sliced ginger
- 2/3 cup coconut milk
- 2/3 cup fresh lime juice
- kosher salt and freshly ground black pepper
- 1 avocado, halved and cored
- 1 lb. extra large prawns, peeled and skimmed
- 1/2 small red onion, very thinly sliced
- 2 tablespoons chopped fresh coriander
- microgreens or edible flowers, optional)
- Heat 1 tablespoon of oil in a large cast-iron pan over medium heat. Add the shallot and the ginger and spread in a uniform layer. Cook, stirring occasionally, until slightly charred, but not tender, about 3 minutes. Transfer to a blender. Add the coconut milk and lime juice and puree until smooth. Season with salt and pass through a fine-meshed strainer into a bowl. Refrigerate or place in a larger bowl with ice and water to cool quickly.
- Heat the remaining teaspoon oil in the same pan over medium heat. Add the avocado, cut the sides and burn until they are evenly blackened (about 5 minutes). Place on a plate to cool and cut the sides up.
- Bring a medium saucepan of water to a boil. Salt it generously and then add the shrimp. Cover, remove from heat and let stand for about 5 minutes until done. Drain and place in a bowl with ice and water to cool quickly. Cut each prawn into two halves through its streak and transfer it to the sauce. Folds to coat evenly.
- Distribute the shrimps on serving bowls. Cut the avocado halves into their shell, cut out the slices with a large spoon and add the bowls with the red onion, cilantro, microgreens and edible flowers. Drizzle with the sauce and then with olive oil. Season with salt and serve.
- Recipe by Alexis Palacios, Chef of Mezcal at assembly in Los Cabos, Mexico.