Shrimp Cocktail with Avocado and Tomato

Ingredients

• 150 g shrimp
• 2 tbsp oil
• 1 Garlic clove
• 75 g cooked, shredded lobster meat
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 1 tbsp White Wine Vinegar
• 1 tsp medium-hot mustard
• a pinch of sugar
• 2 tbsp sunflower oil
• 1 piece honeydew melon (≈100 g)
• 1 piece cucumber (≈100 g)
• 1 pink grapefruit
• 1 Red Onion
• 1 Avocado
• 1 tbsp chives or chopped herbs
• 4 cocktail tomatoes

Instructions

1. 1.

   Sauté the shrimp in hot oil with the crushed garlic cloves, then let cool. Set aside four whole shrimp for garnish; peel and finely chop the remaining shrimp together with the lobster meat. Whisk lemon juice with salt, pepper, vinegar, mustard, and a pinch of sugar to make the dressing, then fold in the oil.

2. 2.

   Peel and cube the honeydew melon and cucumber. Fillet the grapefruit and cut the segments into pieces. Peel and dice the onion. Halve the avocado, remove the pit, scoop out the flesh with a spoon, and cube it. Immediately combine all ingredients with the dressing. Arrange in glasses, sprinkle with herbs, place one tomato on top of each glass, and skewer a shrimp onto each tomato with a toothpick.