Scampi up to the tail end from the shell break. Make a small incision lengthwise on the back and carefully remove the intestine. Wash the scampi and cut them open towards the tail for about 3 cm. Clean and wash the tomatoes. Cut one into quarters, remove the seeds and cut the second into 6 slices. Wash limes hot, squeeze 1, cut the other one into thin slices. Halve the avocado, remove the stone, peel the fruit halves. Sprinkle the fruit flesh with 3 tablespoons of lime juice, puree. Season to taste with salt and Tabasco, fold in diced tomatoes. Pluck the lettuce leaves and cover with 1 slice of tomato and 1 slice of lime. Arrange on coarse salt. Fry the scampi for about 4 minutes in hot oil, season with salt and pepper and place on the prepared slices. Pin them with one wooden skewer each. Serve garnished with lemon balm and remaining lime. Serve with avocado cream
Glass bowls: Kosta Boda
Cord: Krömer Zolnir
Table linen: ASA