Avocado shrimp cocktail with chicory and lamb's lettuce

Name: Avocado shrimp cocktail with chicory and lamb's lettuce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Egg; 250 g small shrimps; 15 g Garlic butter; 2 pistons (approx. 400 g) Chicory; 150 g Lamb's lettuce; 1 (approx. 300 g) large avocado; 1/2 bunch Dill; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Egg
250 g small shrimps
15 g Garlic butter
2 pistons (approx. 400 g) Chicory
150 g Lamb's lettuce
1 (approx. 300 g) large avocado
1/2 bunch Dill
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Oil

Directions

1
Hard boil the egg in boiling water for about 10 minutes. Wash the shrimps and remove the shell, except for the tail. Remove the intestines as well. Heat the butter in a pan and fry the prawns for 4-5 minutes, turning them over.
2
Let it cool down. Quench the egg cold and peel it. Clean and wash the chicory and rock salad, drain well. Remove 12 leaves from the chicory and cut the rest into strips. Peel and halve the avocado and remove the core.
3
Halve the halves again lengthwise and cut into slices. Wash the dill, dab dry and cut finely. Mix vinegar with salt, pepper and dill. Finally, fold in the oil. Mix avocado, chicory strips and lamb's lettuce with the vinaigrette.
4
Place 3 chicory leaves on each plate and arrange the salad on top. Cut the egg into slices and arrange on the salad plates with the prawns.