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Prawn Cocktail with Salsa Fresca and Avocado


By Thibeault's Table (Visit website)



I pulled some local spot prawns out of the freezer when I got home from work. While they were defrosting I made a fresh salsa using tomatoes from our garden. It only took one minute to poach the prawns.

Moe loved dinner and it couldn't have been any simpler. Salsa Fresca topped with chilled prawns and slices of ripe avocado.


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