Ingredients

• 6 medium prawns, peeled (keep the shell on the head and tail)
• 1 avocado, cut into large chunks
• 1 corn on cob
• 1 shallot, chopped
• 1 red chili, deseeded and chopped
• 1 small bunch cilantro (or coriander)
• Juice of half a lime
• Dash of tabasco sauce
• 1 tablespoon greek yogurt
• Olive oil

Directions

1. Lightly grill the corn until slightly charred, then using a sharp knife, cut out the kernels and put into a large mixing bowl

2. Chop the rest of the ingredients (except prawns) to make the salsa. Add them to the mixing bowl and mix until well-combined. Season to taste then set aside in the fridge

3. Drizzle some olive oil on the grill pan. Once it’s heated up, add the prawns. Salt the prawns on one side and then flip over after a minute or so

4. Squeeze some of the lime over the prawns and serve with a side of the avocado corn salsa, garnished with extra cilantro.