reserved avocado flesh from creating a larger cavity
squeezeof lime juice
salt and pepper, to taste
Peel and devein the prawns (or shrimp) and pat dry so that the Cajun seasoning will adhere to the shrimp.
Mince the garlic cloves and zest one half of the lime, saving the other for serving as a garnish.
Combine the minced garlic, smoked paprika, cayenne pepper, oregano, thyme, lime zest and salt and pepper in a small bowl. Add the shrimp and toss until well coated. Set aside.
Slice the avocados in half and remove the pit. Using a small teaspoon, remove a small amount of avocado flesh from each half to create a larger cavity. Squeeze a little lime juice over each half to prevent browning.
Combine this scooped avocado flesh with a teaspoon of olive oil, a teaspoon of white wine vinegar, salt and pepper. Mash with a fork until very smooth.
Heat a skillet over medium heat. Add 1 tablespoon olive oil. When hot, add the seasoned shrimp. Cook on one side for 2 minutes, then turn with tongs and cook on the other side, just until no longer translucent. Remove from heat promptly. Avoid overcooking or shrimp will become rubbery.
Add 3 or 4 cooked shrimp to each avocado half. Garnish with cherry tomato slices and freshly chopped cilantro. Serve with avocado cream on the side.