Bread Salad with Shrimp

Rinse and dry basil, finely chop some leaves. Rinse and halve tomatoes (if desired, set aside several whole tomatoes for garnishing). Peel and halve onion, cut into thin rings. Halve and pit avocado, peel and cut crosswise into slices. Drizzle with lime juice. Heat 1 tablespoon of oil in a pan and toast baguette slices until crispy on both sides. Remove from pan, cool and cut into large pieces.

Heat remaining oil in a pan and saute prawns for 2-3 minutes. Combine tomatoes, avocado, bread pieces, onion, chopped and whole basil, arrange in salad bowls. Top with prawns and season with salt and coarsely ground pepper. Drizzle with a little oil and serve.