Shrimp and avocado cocktail

Ingredients for 2 servings:

• 500 g wild-caught prawns (frozen)
• 300 ml cream
• 200 ml tomato ketchup
• 100 ml cognac
• 2 tsp pepper, freshly ground
• 2 tsp sweet paprika powder
• 3 tsp salt
• 3 tsp Worcestershire sauce
• herbs, fresh
• 2 chicory or green salad
• 2 avocados, fresh
• 200 g mayonnaise
• ½ onion(s), fresh
• 1 clove(s) garlic
• 3 tsp olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Spring appetizer

Halve fresh avocados and refrigerate. Thaw prawns, rinse thoroughly, and dry with kitchen paper. Whisk together the mayonnaise, ketchup, vinegar, Worcestershire sauce, olive oil, and cognac. Then add the seasoning, some of the fresh herbs, the finely chopped onion, and the garlic from the press, and continue to whisk well. Season the sauce with cream. Refrigerate (about 30 minutes). Hollow out the halved avocados and line with lettuce leaves. Loosely fill with prawns and pour the sauce over them. Garnish with the remaining herbs, lettuce leaves, and a sprinkling of paprika, serve, and enjoy.