Mummified Prawns with Avocado, Tomato and Citrus Salsa Recipe

Salsa:
2 Avocados
2 Tomatoes
2 Blood Oranges
Salt & Pepper
1 Lime
1 Bunch of Parsley
Dash Tabasco
50 ml. of Olive Oil

Shrimp:
12 Prawns, shelled & deveined
3 Large Baking Potatoes
2 liters Canola oil - for frying

Yield: 4 servings

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Preparation

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Salsa:
Peel & Slice Avocado
Dice Tomatoes
Segment Blood Oranges & Limes
Chop Parsley
Combine all ingredients, reserving half of the parsley for garnish and season to taste.

Shrimp:
Heat oil
Peel Potatoes and Slice on spiral Slicer
Wrap Potato around Shrimp
Fry Shrimp until Golden
Serve with salsa