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Grilled Cumin Prawns With Avocado Salsa

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24, 16-20 count prawns, peeled and deveined

18 cherry tomatoes

2 tablespoons fresh thyme

3 tablespoons shallots, minced

1 tablespoon cumin

2 tablespoons basil, chopped

¼ cup extra-virgin olive oil

Kosher or sea salt and cracked black pepper to taste

½ lemon (use while grilling)

6 skewers (soak the skewers in water for 6 hours before using)

1 ripe avocado, diced

1 small red onion, diced

1 small roma tomato, seeded and diced

2 tablespoons cilantro, chopped

½ lemon, juiced

2 tablespoons olive oil

1 tablespoon white vinegar

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