Prawns and corn
To make the avocado puree: Blend the avocados, coriander, garlic, lime juice, and lemon juice together in a blender or food processor to the desired consistency. Season to taste with salt and pepper. Spread the puree over a large platter. Press a sheet of plastic wrap directly on the surface of the puree and set aside.
To make the prawns and corn: Preheat the barbecue for medium-high heat. Place a cast-iron frying pan directly on the barbecue while preheating.
Cook the bacon for about 6 minutes, or until rendered and crispy. Add the corn kernels and cook for 3-4 minutes, or until just tender.
Meanwhile, in a small bowl, coat the jalapeno with 1/2 teaspoon of oil and sprinkle with salt. Barbecue the jalapeño for about 3 minutes per side, or until blistered. Transfer to a small bowl, cover, and let steam for a few minutes. Remove the skin from the jalapeño. Scrape off the seeds for less heat, if desired, and dice. Stir the diced jalapeño into the corn mixture. Season the corn mixture to taste with salt and pepper.
In a large bowl, toss the prawns with the remaining 1 tablespoon oil, paprika, salt, and pepper. Barbecue the prawns for 3-4 minutes per side, or until cooked and still juicy.
To serve: Spoon the corn mixture over the avocado puree and top with the prawns. Squeeze the lime halves over the prawns, garnish with the coriander sprigs, if desired, and serve.