Giant Shrimp Salad

Ingredients

• 0.5 head iceberg lettuce
• 1 radicchio
• 1 bundle arugula
• 1 Avocado
• 0.5 lemon (freshly squeezed juice)
• 2 shallots
• 50 g Salad mayonnaise
• salt (pepper)
• 50 g green pitted olives
• 8 scampi (pre-cooked with tail ends)
• 2 tbsp olive oil
• 2 sprigs parsley

Instructions

1. 1.

   Wash the lettuce, tear into leaves. Wash arugula and roughly chop. Wash radicchio, cut off stem, tear into leaves. Wash parsley and finely mince. Rinse scampi, pat dry and sauté in olive oil with parsley for 2-3 minutes on all sides.

2. 2.

   Peel avocado, halve, remove pit, dice flesh finely, drizzle with lemon juice. Peel shallots and finely chop. Mix salad, drizzle with mayonnaise, distribute onto plates. Add hot scampi, sprinkle with avocado cubes and shallots. Finely chop olives and scatter over the top.