Crunchy Prawn Skewers With Lemony Avocado Dip Recipe

Combine the 1 avocado flesh, 125 ml crème fraîche, and 1 lemon juice in a food processor. Blend until the mixture is completely smooth and creamy. Season to taste with salt and pepper, then set it aside while you prepare the prawns.

If you're using bamboo skewers, make sure to soak them in cold water for at least 1 hour beforehand; this prevents them from burning on the grill.

Drizzle the 36 medium prawns with 30 ml olive oil, tossing to coat them evenly. Transfer the oiled prawns to the seasoned breadcrumbs, pressing gently to ensure a good coating on all sides.

Thread three prawns onto each of the 12 bamboo skewers, making sure they're snug but not overcrowded.