Prawn & Avocado Crostini

After yesterday's immaturity, we're getting sound and serious with some hardcore prawn.

Grab your avocado, a glug of extra-virgin olive oil, salt, pepper, and smash it all up. Crush your garlic, sizzle those king prawns, and treat them to a generous pour of sherry. Simply scrumptious.

🍤 Makes 4 crostini

• 2 avocados

• glug of extra-virgin olive oil

• salt

• pepper

• chilli flakes (I used Chipotle)

• 8 raw king prawns

• Sherry

• 2 cloves garlic (crushed)

1. Halve your avocados, and plop out the stones.

2. Skin, and chuck into a bowl with a good glug of extra-virgin olive oil, salt, pepper, and a dash of chilli flakes.

3. Smash it all up.

4. Crush your garlic, add to a pan, and heat up some extra-virgin olive oil.

5. Once gently sizzling, throw in your frozen prawns and treat it to a healthy pour of sherry. Let it all caramelise

6. Toast your crostini.

7. Spoon on your smashed avocado and perch a couple of prawns per crostino on top.

8. Decorate with a few sprigs of thyme.

9. There you have it. Some hardcore prawn.