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Spicy avocado – shrimp – cocktail

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Ingredients for 2 servings:

  • 250 g cooked prawns
  • 150 g iceberg lettuce
  • 1 avocado(s)
  • 2 tbsp lemon juice
  • 2 tbsp yogurt
  • some salt and pepper
  • 4 drops of Tabasco
  • 3 sprigs of dill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with yogurt sauce

Tear the lettuce leaves into pieces. Peel the avocado and remove the stone. Dice one half of the avocado and drizzle with 1 tablespoon of lemon juice. Mash the other half, add the remaining lemon juice, and mix in the yogurt and Tabasco. Season with salt and pepper. Arrange the salad on plates, arrange the shrimp and avocado cubes on top, and drizzle with the dressing. Garnish with dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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