Crispy Shrimp

Ingredients

• 0.5 bio lemon
• 40 g parmesan (1 piece)
• 5 Tbsp breadcrumbs
• 2 stalks flat‑leaf parsley
• 1 small garlic clove
• 300 g giant shrimp (headless, 6 large shrimp)
• Salt
• Pepper
• 1 egg
• 2 tbsp flour
• 225 g Avocado (1 avocado)
• 1 tsp Honey
• 2 tbsp olive oil
• 1 box garden cress

Instructions

1. 1.

   Wash the lemon, dry it and finely grate 1 tsp of zest. Grate the cheese finely as well. Mix both with breadcrumbs in a bowl.

2. 2.

   Wash the parsley, shake off excess water, pluck leaves and finely chop. Peel and finely chop the garlic clove. Add both to the breadcrumb mixture.

3. 3.

   Break the shrimp from their shells so that the tail remains attached. Slice along the back and remove the vein. Season the shrimp with salt and pepper.

4. 4.

   Whisk the egg. First coat the shrimp in flour, then dip them in the egg, and finally roll them in breadcrumbs, leaving the tail free if possible. Press the crumbs firmly onto the shrimp. Place the shrimp on a parchment‑lined baking sheet and bake in a preheated oven at 225 °C (fan: 200 °C) for 10–12 minutes.

5. 5.

   Meanwhile halve the avocado, remove the pit. Separate the flesh from the skin and slice it into very thin rounds.

6. 6.

   Place the avocado slices on two plates. Season with salt and pepper. Squeeze the lemon to extract juice.

7. 7.

   Whisk together 1 tbsp lemon juice, honey, salt and pepper. Fold in olive oil. Drizzle the lemon‑olive oil sauce over the avocado slices. Sprinkle garden cress from the bed over the slices. Serve alongside the shrimp.