Tasty scampis with stings from chilli dipped in a super creamy avocado dip. SO GOOD!
The best part is that it is so easy to do and you do not need the summer barbecue to do this right. Get a good grill pan and you can grill well all year round!
This is great to eat just the way it is but I usually serve this together with oven baked clove potatoes and and a good green salad. The recipe is enough for 4 people really but in our family it is barely enough for two haha!
Ingredients (grilled lime scampi):
450 g of raw and peeled vanilla prawns
1 large paste
3 tablespoons olive oil
2 garlic cloves
0.5 tsp cumin
0.25 paprika powder
0.5 tsp chilliflakes
salt & pepper to your liking and taste
1. Mix all ingredients in a bowl. Wrap in and allow to marinate for at least 30 minutes.
2. Heat the grill pan on the highest heat and grill the scampin 1-2 minutes on each side or until they have a nice color
Ingredients (creamy avocado dip)
1 ripe avocado
1.25 dl Greek yogurt
1 garlic clove
2 tablespoons finely chopped fresh coriander
Additional finely chopped coriander for garnish.
1. Mash the avocado roughly, I like when there are smaller pieces of avocado in the dip.
2. Add Greek yogurt, squeeze down the garlic clove, juice from a lime and the finely chopped coriander.