16 large prawns 1/4 cup olive oil 2 garlic cloves, sliced 1 Tablespoon cilantro, chopped 1 teaspoon red pepper flakes Juice of 1-1/2 lemons 2 small avocados 1 grapefruit, sectioned Salt & fresh ground pepper to taste
In a bowl, combine prawns, 1/4 cup oil, garlic, cilantro, red pepper flakes and 1/3 of the lemon juice; cover and let sit for an hour.
Peel and pit avocados. Cut into long strips and sprinkle with half the remaining lemon juice; set aside.
Remove prawns from marinade.
Heat a large non-stick skillet over high heat and add remaining oil. When very hot, add prawns and cook about 4 minutes. Remove from skillet.
Divide grapefruit segments and avocado slices amoung salad plates. Arrange prawns on top and season to taste with salt and pepper. Serve immediately.