When you're in the mood for lukewarm--not piping hot--this dish is for you! You'll need:
2 packs of frozen prawns
Many cloves of garlic (I use at least eight)
Two (or more) ripe avocados--I prefer the green ("Florida" or "Dominican") but the Hass kind is fine, too.
Juice of two fresh lemons
Fresh ground pepper
Fresh ground sea salt
Dump the frozen shrimp in a colander and run cold water over it; allow to defrost. Go right ahead and use fresh shrimp if you'd prefer. Defrosting takes a few hours. Let the shrimp drain as much as possible; they should be fairly dry when you toss them in the pan.
Once the shrimp are ready to go:
Juice the lemons; set aside.
Heat a tablespoon or two of olive oil in a pan. Slice the garlic--not too thin--and sauté it, letting it get a little brown. While you're gently stirring the garlic, add salt, pepper, and garlic powder to the shrimp. Dump shrimp in pan--stir fry briefly. Better undercooked than rubbery overcooked.
Slice open avocados; with a melon baller or a teaspoon, place pieces of avocado on tray. Pour on half the lemon juice; add salt and pepper. Pour shrimp on top of avocado pieces. Pour rest of lemon juice on shrimp.
Happy eating! The dish is good with a salad on the side, Basmati rice and a dry white wine.