Avocado and Mango Salsa with Prawns and Chicken Breast Skewers

Braise the finely chopped garlic clove in olive oil. Do not tan - then it will be bitter. Let cool down. Then beat under the lemon and orange juice mixture. Salt and pepper.

Peel the avocado and mango and dice the pulp as finely as possible. Mix immediately with the dressing otherwise the avocado will soon not look so nice. Clean and wash the spring onions. Cut into fine rings. Core and wash tomatoes and chilli peppers.

I recommend gloves for the chilli pepper - I had to feel it firsthand what was happening (even if you wash your hands thoroughly several times) if you don't use gloves. Cut both into fine cubes or as small as possible.

Carefully fold everything into the avocado mango mixture. Season to taste with salt and pepper. Arrange on plates with the help of garnish rings (but you can also serve in a small glass).

Cook the shrimp according to the instructions. Cut the chicken breast fillet into cubes. Put on kebab skewers. Then shorten them (so that as many as possible fit in one pan at the same time). Fry well all around. Pour "Sweet and Spicy Chili Sauce" over the top and let cook through.

Pour the shrimp over the salsa. Place skewers separately. White bread and, if necessary, toasted toast go well with this.