1.Shell and devein prawns leaving tails intact. Combine prawns, seasoning and olive oil in a small bowl.
2.Mash avocado, juice and water in a small bowl using a fork until mixture is coarsely mixed.
3.Combine cabbage, carrot, onion and extra virgin olive oil in a medium bowl; season to taste.
4.Cook prawns on a heated oiled grill pan or frying pan for 1 minute each side or until cooked through.
5.Serve prawns with avocado cream and cabbage salad; top with coriander leaves and accompany with lime wedges.
For speed, use a mandoline or V-slicer to cut the carrot, or the coarse holes on a box grater. You can use an Asian vegetable peeler to peel the carrot into long thin strands. These are sold at Asian grocers and select kitchen shops.Note