1. Cook Prawns

   Bring water with lemon peel, salt, chilli flakes and peppercorns to a simmer. Drop shrimp in water and squeeze in lemon juice. Cook shrimp until they turn pink, about 2-3 minutes Remove shrimp from water & ice down until cold.

   • 450 g , peeled, deveined Prawn
   • 950 ml Water
   • 1 , peeled & juiced Lemon
   • 1 Tbsp Black Peppercorn
   • 1 Tbsp Salt
   • 1/4 tsp Chilli Flakes
2. Ingredient Prep

   Prepare ingredients.

   • 1 , chunked pieces Hass Avocado
   • 70 g , sliced Tinned Palm Hearts
   • 1/4 , thinly sliced Red Onion
3. Flavour Creation

   Combine ingredients in a small bowl. Mix well.

   • 1 , juiced Lime
   • 2 Tbsp Extra Virgin Olive Oil
   • 1/2 Tbsp Smoked Paprika
4. Salad Assembly

   Combine salad ingredients with dressing. Mix well.

   • 450 g , peeled, deveined Prawn
   • 70 g , sliced Tinned Palm Hearts
   • 8 g , roughly chopped Coriander
   • 1 pinch Salt
   • 1/4 , thinly sliced Red Onion
5. Taste

   Plate the shrimp salad on platter or in bowl. Top with avocado. Garnish with coriander, black pepper & a drizzle of extra virgin olive oil if desired.

   • 1 , chunked pieces Hass Avocado

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By Innit Culinary Team