Prawns with Zingy Avocado Dip

Ingredients

• 2 fresh jalapeños, stemmed and seeded
• 1 avocado, peeled, pitted, and coarsely chopped
• 1/4 cup sour cream
• 1 lime, rind finely grated, juiced
• 1/2 cup at-leaf parsley leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 clove garlic, peeled and crushed
• 1/2 teaspoon coarse salt (kosher or sea), or more to taste
• 1/2 teaspoon ground cumin
• 1/4 cup extra virgin olive oil
• 1 tablespoon water
• 1 small red onion, finely diced
• 1 1/2 pounds cooked and chilled jumbo prawns or shrimp, peeled and deveined
• Edible flowers, such as nasturtiums, for serving (optional)