Prawns with Gazpacho and Avocado Salad

Ingredients

• 1/2 organic yellow onion
• 1/2 pound tomatillo, husked
• 1 jalapeno chile
• 1/4 cup light brown sugar
• 1/2 bunch organic cilantro
• 2 cups chicken stock
• 1 whole organic lime, juiced (for tomatillo sauce)
• 1 tablespoon canola oil
• 1 pound organic Thompson seedless grapes
• 1/2 pound organic cucumber
• 2 organic shallots
• 6 ounces fennel
• 1 pinch cayenne pepper
• 1 teaspoon fennel seeds
• 1/2 cup almonds, blanced and toasted
• 1 clove organic garlic
• 6 ounces olive oil (for gazpacho)
• 1/2 cup plain yogurt
• 1/2 cup half and half
• 1 ounce sherry vinegar
• Salt and pepper to taste
• 5 ripe organic avocados
• 1 whole organic lime, juiced (for avocado salad)
• 1 fennel bulb
• 1 European cucumber (for avocado salad)
• 1 cup tomatillo sauce
• 1 pound fresh wild prawns, peeled and deveined
• 3 cloves organic garlic, sliced
• 3 tablespoons olive oil (for avocado salad)
• 3 tablespoons chile powder

Directions

1. To prepare the sauce, wash and chop the tomatillo and onion.
2. Cook onions with the canola oil in a sauté pan until translucent.
3. Add the tomatillo, jalapeno, brown sugar, cilantro, stock, and juice from 1 lime; bring to a simmer.
4. Cook over medium heat until tomatillos are soft, approximately 30 minutes.
5. Purée in a blender and strain through a fine mesh sieve. Season with salt and pepper to taste. Chill in refrigerator.
6. To prepare the gazpacho, wash the grapes, shallots, cucumbers, and fennels. Peel and seed cucumber.
7. Cut the vegetables into large dice.
8. Combine in a blender with the cayenne, fennel seed, almonds and garlic until smooth.
9. Emulsify the mixture in the 6 ounces olive oil, yogurt and half and half. Season with sherry vinegar, salt and pepper. Chill in refrigerator.
10. To prepare the avocado salad, peel, seed and small dice the European cucumber and fennel bulb.
11. Remove the skins and pith from the avocado and small dice.
12. Combine the diced vegetables with the tomatillo sauce and adjust the seasoning with juice from 1 lime, salt and pepper. Chill, but not for too long as the avocado will turn brown.
13. Clean the prawns.
14. Once the prawns are cleaned, marinate them in the chili powder, garlic and 3 tablespoons olive oil overnight. The prawns produce the best flavor if grilled, but you can also poach them in olive oil or roast them in a 400 degrees F oven. Cook until just done; do not overcook or they will be tough.
15. To plate, use a large, flat white plate. Place a tablespoon of the tomatillo sauce off-center on the plate. Take a knife and, starting in the center of the sauce, draw it through, making a long teardrop.
16. The avocado salad is centered on the plate using a mold.
17. The just-cooked prawns are arranged on top, 2 to 3 per serving.
18. Specks of paprika are added for color along with a few drops of olive oil.
19. Serve the gazpacho in a tall shot glass, approximately 2 ounces, next to the plate.