Grilled prawns, bacon and bananas, avocado and chilli mayonnaise

Name: Grilled prawns, bacon and bananas, avocado and chilli mayonnaise
Yield: For 2 as a brunch main course
Ingredients: 1 ripe banana; 250 g (9 oz.) raw peeled prawns (shrimp) (500 g/1 lb. 2 oz. unpeeled weight); 250 g (9 oz.) raw peeled prawns (shrimp) (500 g/1 lb. 2 oz. unpeeled weight); 2 tsp lime juice; ¼ tsp finely grated lime zest; 1 large shallot, thinly sliced into rings; 2 tbsp vegetable oil; 1 generous handful baby spinach or other salad leaves; chilli sauce, to taste; 4 rashers smoked streaky (pork belly) bacon; 4 tbsp mayonnaise or egg-free milk aioli; 4 tbsp mayonnaise or egg-free milk aioli; 1 avocado; 1 generous handful baby spinach or other salad leaves; 2 large slices bread for toasting (I used Turkish flat bread); 2 large slices bread for toasting (I used Turkish flat bread)

Preparation info

For
2
as a brunch main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Prawns (shrimp) and bacon make a great combination, especially if the bacon is smoked, slightly crisp when cooked and deliciously salty. Fresh, high-quality prawns (shrimp) are a little ‘crunchy’ in texture, rich and slightly sweet, and the two combined are terrific. Add grilled (broiled) banana (a childhood breakfast favourite of mine served with bacon) to the mix for the perfect casual brunch or supper pick-me-up! You can use either the mayonnaise or

Ingredients

Supper
Brunch
Breakfast

Ingredients

Method