- 16 raw king prawns
- 3 tablespoons lemon-infused extra-virgin olive oil, plus extra to serve
- 1 tablespoon lemon juice
- 1 teaspoon chopped dill
- Sea salt and freshly ground black pepper
- 1 red capsicum, diced
- 1 handful of coriander leaves
- 1 handful of dill leaves
- ½ red capsicum
- 2 avocados, sliced
- 1 Roma tomato, deseeded and diced
- 1 small red chilli, deseeded and finely chopped
- ¼ red onion, finely chopped
- 1 tablespoon finely chopped preserved lemon
- 1 tablespoon chopped coriander leaves
- 2 tablespoons lemon juice
- 2 tablespoons lemon-infused extra-virgin olive oil
Cook the prawns in salted boiling water for 2–3 minutes, or until pink and firm. Transfer to a bowl of iced water to cool completely. Peel and devein, keeping the tails intact.
Combine the olive oil, lemon juice and dill in a bowl and season with salt and pepper. Whisk to combine, then add the prawns and toss until well coated. Cover with plastic wrap and marinate for 5 minutes in the fridge.
Preheat the oven to 200°C.
To make the guacamole, place the capsicum, skin-side up, on a baking tray. Roast in the oven for 10–15 minutes, or until the skin blisters and blackens. Place the capsicum in a bowl, cover with plastic wrap and set aside to steam for 5 minutes. Peel and discard the skin, then chop the flesh. Combine the avocado, roast capsicum, tomato, chilli, onion, preserved lemon, coriander, lemon juice and olive oil in a bowl and gently mix. Season with salt and pepper to taste.
Spoon the guacamole onto a serving platter, top with the marinated prawns, garnish with the capsicum, coriander and dill and serve with a drizzle of extra oil.