4 bamboo skewers, soaked in cold water for 30 mins (optional)
For the avocado dip
¼ cup sour cream
1 clove of garlic
½ tsp Gewürzhaus Native Lemon Pepper Blend
Peel and de-vein prawns, keeping tail attached for easy dipping, if inclined.
Marinate the prawns in olive oil and spice, leaving them in a non-reactive (ceramic or glass) bowl in the fridge for at least 2 hours, or overnight.
When ready to cook, remove the prawns from the fridge and preheat the BBQ (if using a grill pan on the stove instead, make sure you finish the salsa first before heating).
In a small serving bowl, mash the avocado with the sour cream until smooth. Zest the lime, add to the bowl, then cut it in half and squeeze one half into the bowl. Cut the remaining half into quarters to serve later. Mince the garlic and add to the mash, along with the Native Lemon Pepper blend pepper and combine well to incorporate all ingredients.
Skewer 5 prawns together onto each stick, if using. This makes it easier to quickly turn and cook evenly.
Place on the hot BBQ on high for 3-5 minutes, turning every 30 seconds until golden and cooked through.