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1.
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Slice the prawns up the front and pull the prawn apart, leaving the shell on the back and the belly open and exposed.
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If you are going to skewer them, shove the skewer in the back to keep the prawns flatthis makes grilling evenly easy.
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2.
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In a dish, combine the garlic, red pepper, chipotle, cilantro and vegetable oil and sprinkle with kosher salt.
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3.
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Let the prawns marinate (on both sides) in this combination.
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4.
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Bring a large pot of salted water to a boil.
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Add the orzo and cook it to al dente according to the manufacturers directions.
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5.
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While the pasta is cooking, prepare the avocado.
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6.
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In a large bowl, combine the flesh of the avocados, garlic, lime juice and zest and vegetable oil.
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7.
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Mix it really well until the mixture is fairly smooth; season with kosher salt.
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8.
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Drain the pasta and rinse.
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When the pasta is drained add it to the avocado mixture.
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9.
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Mix together well and season one more time with kosher salt if needed.
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10.
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Preheat the grill to medium-high.
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11.
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Grill the prawns, shell side down for about 1 minute.
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12.
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Flip and repeat until the flesh is barely opaque in the center.
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13.
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Gently peel the shell off of the prawns and discard.
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14.
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Dish up the avocado orzo and serve with 1 or 2 prawns draped over the top.
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15.
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Serve with a lime wedge to squeeze over the top before eating.
