Prawns with Zingy Avocado Dip

Ingredients

• 2 fresh jalapeños, stemmed and seeded
• 1 avocado, peeled, pitted, and coarsely chopped
• 1/4 cup sour cream
• 1 lime, rind finely grated, juiced
• 1/2 cup at-leaf parsley leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 clove garlic, peeled and crushed
• 1/2 teaspoon coarse salt (kosher or sea), or more to taste
• 1/2 teaspoon ground cumin
• 1/4 cup extra virgin olive oil
• 1 tablespoon water
• 1 small red onion, finely diced
• 1 1/2 pounds cooked and chilled jumbo prawns or shrimp, peeled and deveined
• Edible flowers, such as nasturtiums, for serving (optional)

Directions

Step 1

Remove the stem, seeds, and veins, from the jalapeños. Finely dice one jalapeño. Set aside. Coarsely chop the remaining jalapeño and place in a blender with the avocado, sour cream, lime rind, 1 1/2 tablespoons lime juice, parsley, mint, cilantro, garlic, salt, and ground cumin.

Step 2

With the motor running, add the olive oil and water in a slow, steady stream until smooth and well combined, scraping sides of blender once. Taste for seasoning, adding more salt if desired. Transfer to a serving bowl. Add 2 tablespoons red onion and most of the reserved diced jalapeño. Stir to combine. Sprinkle with the remaining onion and jalapeño.

Step 3

Arrange the prawns on a serving platter. Scatter with the edible flowers, if using. Serve with the dip.