Remove most of the flesh of each avocado half with a spoon, leaving 1 cm attached to the shell. Place the flesh in a large bowl. Mash the avocado with a fork and add the lime juice. Season with salt and pepper and set aside.

In a large frying pan, heat the butter and sauté the prawns for 2 minutes. Set a few prawns aside for a garnish and add the rest to the mashed avocado. Fill the avocado skins with the prawn-avocado mixture, sprinkle with grated cheese, and heat under the grill until the cheese turns golden. Garnish with the reserved prawns and serve.


  • 8 large avocados, halved and pitted
  • Juice of 2 limes
  • Salt and pepper
  • 15g butter
  • 1kg small prawns, washed
  • 80g grated hard cheese, such as parmesan

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