Serves 4
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For the lime-avocado sauce:

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 4 and line a baking tray with parchment paper.
  2. In a medium bowl, combine the olive oil, paprika, garlic, salt and pepper. Add the prawns and toss to coat. Place them in a single layer on the prepared baking tray and bake for 8-10 minutes or until cooked throughout.
  3. Meanwhile, prepare the sauce by placing the avocado, mayonnaise, yoghurt, lime juice and salt in a food processor. Whizz until smooth.
  4. Spread the bread rolls with generous dollops of the lime and avocado sauce. Fill them with lettuce, slices of tomato and gherkins and top with baked prawns. Drizzle with Sriracha, if desired, and serve immediately.

Note: Crusty Baguettes can be used as an alternative to Soft Bread Rolls, if you wish.

Nutrition Facts

Per serving: 484kcals, 21.6g fat (4g saturated), 39.9g carbs, 7.2g sugars, 32.7g protein, 5.6g fibre, 0.515g sodium

FACT:
A Po’boy is a traditional submarine sandwich from Louisiana.

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