Shrimp and Avocado Appetiser
70 / 100
- 16 ozs raw, in-shell shrimp (prawns)
- 1 unwaxed lemon (cut into 6 slices)
- 1 crisp Lettuce
- 1 ripe Avocado
- cayenne pepper
- For the aioli
- 3 cloves garlic cloves (crushed)
- 2 egg yolks
- 1 Tbsp Dijon mustard
- 1.333 cups extra virgin olive oil
- ½ tsp lemon juice
- For the garnish
- Dill (sprigs)
How healthy are the main ingredients?olive oilgarlic clovelemonAvocadocayenne peppersalt
1 Small pot, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Mortar, 1 Plate, 1 Cookie cutter ring
For the prawn and avocado cocktail: heat a large frying pan and cook the prawns for about 5 minutes until they turn pink. Peel the prawns and remove the black thread running along the back. Put into a bowl and chill.
Place a lemon slice in the base of 4 serving glasses. Shred the lettuce and place on top of the lemon slices.
Cut the avocado in half and remove the stone. Cut the halves into wedges and divide among the serving glasses with the prawns. Sprinkle with cayenne pepper.
For the aioli: put the garlic, egg yolks and mustard into a food processor or blender. Blend into a paste and very slowly drizzle in the olive oil to make a thick mayonnaise-like sauce.
Add the lemon juice and season to taste with salt and pepper. Spoon into the serving glasses.
Cut the remaining lemon slices in half and place a half slice in each serving glass. Garnish with a sprig of dill.