It is no secret that I like to make Tapas, Amuse Bouche, Canapes, or any other type of finger food appetizer. Someday when I have time, I would love to do a blog or book just on Amuse Bouche literally translated in French to "mouth amuser" is a single, bite-sized hors d'ouvre. This is a big bite, but it does the trick. These disappeared before I blinked. They are a great thing to serve at a picnic or a summer pool party. They can be served cold or warm. You choose. Gluten Free Spicy Prawns with Zesty Avocado Amuse Boucheadapted from Miss Avocado 1 tbsp olive oil20 large prawns, shelled1 tbsp chilli garlic paste1/4 cup chopped fresh cilantro2 avocados, finely diced 1 green onion, sliced on the bias1 lemon, juice and zest20 sesame rice crackersskewers
Soak your skewers in water for at least 20 minutes prior to grilling, this will keep them from catching on fire while grilling.
Mix together olive oil, cleaned, deveined and shelled prawns, and chili garlic paste. Let it marinade as you heat up your grill to 400 degrees. In a medium-sized bowl, combine cilantro, avocados, green onion, lemon juice and zest. Set aside.
Place your marinated shrimp on skewers and place at least 4 inches away from direct heat on your grill for 6 minutes, turning once. 
Lay out your rice crackers. I used Edward and Sons Exotic Purple Rice Toast, and they were scrumptious (and gluten free).
Top each cracker with 1 tbsp avocado spread and 1 prawn. Serve immediately.
Follow Us:
Hiç yorum yok:
Yorum Gönder