Preparation : 20 minutes
- 10 pitted Agen prunes
- 8 king prawns (grade 16/20)
- 2 ripe avocados
- 150 ml port *
- 6 tablespoons of olive oil
- Salt, pepper, Espelette pepper
- Juice of one lemon
Peel the prawns and cut in three lengthwise. Lay them in a dish and season with salt, Espelette pepper, 2 tablespoons of olive oil and the lemon juice. Refrigerate.
Halve the avocados lengthwise and scoop out the flesh with a spoon, taking care not to damage the skin. Blend and season the avocado flesh with 4 tablespoons of olive oil, salt and Espelette pepper. Line the inside of the hollowed out shell with film and place the king prawns and guacamole inside. Keep chilled.
Mix the chopped Agen prunes and the port* in a casserole and cook until syrupy. Drain and add two tablespoons of olive oil to the juice.
Make small balls out of the marinated Agen prunes and place them in the centre of the guacamole to form the stone. Delicately unmould the preparation, place in the centre of a plate and season with the Agen prune vinaigrette.