Warm Spiced Shrimp With Avocado Salsa - cooking recipe

Ingredients

3/4 cup olive oil
1/3 cup shallots, thinly sliced
4 cloves garlic, peeled, bruised
1 None fresh long red chili, thinly sliced
2 None star anise
2 None fresh bay leaves
24 None large raw shrimp, peeled, deveined, tails intact
1 1/2 tbsp butter, chopped
2 None medium avocados, peeled, pitted, finely chopped
1/2 None small red onion, peeled, finely chopped
1 None medium plum tomato, seeded, finely chopped
1 tbsp lime juice
1/4 cup fresh cilantro leaves, coarsely chopped, plus 2 tbsp to serve
None None Avocado Salsa
2 None fresh bay leaves
24 None uncooked medium king prawns (1.2kg), shelled, deveined, tails intact
20 g butter, chopped
2 tbsp fresh coriander leaves
2 None medium avocados (500g), peeled, stoned and chopped finely
1/2 None small red onion (50g), peeled and chopped finely
1 None medium plum tomato (75g), seeded, finely chopped
1 tbsp lime juice
5 g fresh coriander, coarsely chopped

Preparation

Combine oil, shallots, garlic, chili, star anise and bay leaves in a small saucepan. Cook over low heat for 5 mins, or until oil begins to sizzle. Cook for 2 mins more then remove from heat.
Preheat broiler. Thread shrimp onto skewers. Place on a baking tray then season and dot with butter. Broil for 1 min, or until just cooked through.
Meanwhile, to make the avocado salsa, combine avocados, onion, tomato, lime juice and chopped cilantro. Season to taste.
Remove and discard garlic from warm oil mixture. Place shrimp skewers on a large serving platter. Drizzle with warm oil and sprinkle with cilantro. Serve with avocado salsa.