Preparation

• Chop green chilli peppers, garlic, and spring onions, and add them to a roasting tray. Drizzle them with oil and season with salt and pepper to taste. Roast the chillies in the pre-heated oven at 180°C (355°F) for 15 minutes, tossing them halfway through cooking time.
• Transfer the roasted peppers to a food processor and add coconut yogurt, avocado, lime juice, and fresh cilantro. Add a splash of water and blitz the salsa ingredients into a creamy sauce.
• In a non-stick skillet, pan-fry the shrimps for two to three minutes or until they turn pink. Then, remove them from the heat. Avoid overcooking the prawns as they will get chewy and very small.
• Pour the green salsa into dipping bowls and add top with the grilled shrimps. To finish, garnish with lime wedges, cracked black pepper, and chopped cilantro.