Defrost the peas. Clean and wash the iceberg lettuce. Put some outer leaves aside, cut the remaining leaves into fine strips. Clean, wash and halve the tomatoes
Mix salad cream, yoghurt, milk and ketchup until smooth. Peel and finely chop the onion. Wash the dill and chop, except for something to garnish
Stir the onion and dill into the salad dressing. Season to taste with cognac, salt, cayenne pepper and lemon juice
Rinse shrimps and drain well. Mix with peas, lettuce strips, tomatoes and sauce. Line four bowls with lettuce leaves. Arrange the cocktail in them. Garnish with remaining dill
Drink: cool white wine