Let the shrimp thaw and place in a bowl. Wash the avocado and cut in half lengthways around the core. Cut the quarters lengthways into thirds, peel them, cut across into bite-sized pieces and add up to 20 g for the dressing to the shrimp. Drizzle the pieces with 1 tablespoon of lime juice.
For the dressing, squeeze the garlic cloves. Mix in all the ingredients from the Thousand Island Sauce to the fish sauce. Process the avocado pieces with the spring roll sauce and the lime juice into a pulp and mix with the dressing.
Immediately before serving, add the dressing to the avocado shrimp mixture and fold in gently. Spread the finished salad on the serving bowls, garnish, serve and enjoy.