John Myers
Ingredients for 4 servings:
- 5 tomatoes
- 1 bunch of chives
- 2 avocados
- 4 tbsp lemon juice
- 4 tbsp rapeseed oil
- salt and pepper
- ½ tsp paprika powder, hot
- 250 g raw shrimp(s), without shell
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
quick, sophisticated starter, also suitable for buffets
Wash the tomatoes and dice them. Peel the avocado, cut the flesh into small cubes, place it in a bowl, and drizzle with two tablespoons of lemon juice. Wash the chives and cut them into rings. Add the tomatoes and chives to the avocado pieces. Quickly fry the shrimp in a little oil. Mix together the remaining lemon juice, the rapeseed oil, salt, pepper, and paprika. Pour over the tomatoes and avocado mixture, and mix gently. Arrange the shrimp on the salad. Serve with baguette or toast.
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