Wash and peel the asparagus and cut off the ends. Cut the asparagus diagonally into bite-sized pieces. Clean and wash the mangetouts and cook them together with the asparagus in boiling salted water for 4-5 minutes.
Pour off, quench and drain. Wash lettuce leaves and basil and dab dry.
Cut the basil into fine strips, except for a little for garnishing. Mix yoghurt, basil, lemon juice and grated lemon peel. Season to taste with salt and pepper.
Mix yoghurt sauce with asparagus, mangetouts and shrimps. Line glasses with 2 salad leaves each, spread the asparagus cocktail on top. Garnish with lemon slices and the rest basil.