Avocado Cream with Shrimp

Ingredients

• 4 hollowed mini pumpkins
• 5 sprigs rosemary
• 28 shrimp (frozen)
• 2 tbsp olive oil
• 1 small onion
• 1 Garlic clove
• 1 fresh green chili pepper
• 2 large ripe avocados (ripe avocados)
• 1 Lime
• 0.25 bunch fresh coriander
• Salt
• Black pepper (from the grinder)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash the chili, slit lengthwise, deseed, and dice very small. Peel the avocados, cut them in half lengthwise, remove the pit, and loosen the flesh from the skin. Cut the lime in half and squeeze out the juice. Wash the coriander, shake dry, and finely chop the leaves. Puree half of the avocados with the juice and coriander; mash the other half with a fork. Mix the avocado puree with the mashed avocado, onion, and chili cubes. Season with salt and pepper and fill the pumpkins, insert a rosemary sprig in the center, and refrigerate.

2. 2.

   Remove heads from the shrimp, peel, devein, rinse cold, and pat dry. Add oil to a pan, roughly crumble the remaining rosemary sprig, add the shrimp, and cook slowly over low heat, seasoning with salt and pepper. Take the pumpkins out of the fridge, arrange the hot shrimp around the rosemary sprig on top of the dip, and serve immediately. Serve with white bread.