Avocado, Prawn and Chorizo Salad with Grapefruit and Honey dressing

This is definitely a ‘beginning of the month’ dish filled with creamy avocados, succulent prawns and spicy paprika filled sausage, doused in a sharp and sweet grapefruit and honey dressing. For an ‘end of the month’ dish simply scoop out the avocado and eat as is.
 

• 2 avocados peeled and sliced in rounds
• 36-40 medium sized prawns
• 4 chorizo or Hungarian paprika sausages
• Wild rocket leaves
• Olive oil
• 1 cup ruby grapefruit juice
• 1 tablespoon honey
• ½ teaspoon smoked paprika or plain paprika will do

Process:

1. Cook the prawns in butter for not more than a few minutes. Remove from the pan and set aside to cool. Cut the chorizo into small cubes. Add to a pan with a little olive oil and cook until the bits are nice and crispy. Drain on absorbent paper and set aside to cool.
2. For the dressing heat the grapefruit, honey and paprika in a small pan and reduce by more than half until the sauce has thickened slightly. Cool before adding to the salad.
3. To assemble place the rocket on a plate, topped with the avocado, prawns and sausage. Dress with grapefruit sauce and serve.