Method

1. Butterfly prawns (refer reel for instructions)

2. Salsa: Char the corn and pineapple over a gas stove and wire rack. Dice finely and combine with jalapeno. Dress the salsa with olive oil, lime juice and season with salt and pepper to taste.

3. Crema: Char the white onion over a gas stove and wire rack. Blend the onion, avocado, garlic, sour cream, lime juice. Season with salt and cracked pepper to taste

4. Sauce: combine the mayo and chipotle paste, mix with a blender (stick blender, bullet, blender, food processor).

5. Drizzle the butterflied prawns with olive oil and cook on a preheated BBQ. I used a Weber and had it on high heat. 

6. Cook shell side down until the prawns are almost fully white, but still a bit gummy on top. They will continue to cook when you take them off. 

7. Layer a plate with avocado crema, place the prawns on top with a spoonful of salsa on each. Drizzle everything with chipotle mayo. Garnish with coriander if you like it/have it!
   

   I would definitely enjoy these with a cerveza style beer… to be honest if its cold any beer will taste great with these!