Shrimp Salad with Avocado

Ingredients

• 2 large shrimp or prawns (pre-cooked)
• 1 tbsp lime juice
• 1 ripe tomato
• 0.25 red bell pepper
• 1 Red Onion
• 50 g turkey bacon
• 1 tbsp balsamic vinegar
• 125 g mozzarella (1 ball)
• 50 g Yogurt (3.5% fat)
• 1 tbsp horseradish (jarred)
• 1 tsp Honey
• 1 Avocado
• 3 tbsp Lemon juice
• white pepper
• Salt
• Pepper
• arugula leaf (for serving)
• tarragon (for garnish)
• lobster or langoustine antennae (for garnish)

Instructions

1. 1.

   Open the shrimp, cut the meat into bite-sized pieces, lightly salt and season with white pepper, drizzle with lime juice, cover and refrigerate.

2. 2.

   Peel and dice the onion. Dice the bacon as well. Fry the bacon in a non-stick pan until browned, add the onions and cook both until golden. Drizzle with balsamic vinegar and season with pepper.

3. 3.

   Wash the tomato, dry, halve, core, and dice into small cubes. Clean and dice the bell pepper similarly. Mix the tomato and pepper cubes, season with salt, honey, and pepper.

4. 4.

   Cut the mozzarella into small pieces. Season yogurt with horseradish, lemon juice, salt, sugar, and white pepper to taste. Combine with mozzarella and cover in the fridge.

5. 5.

   Halve the avocado, remove the pit, scoop out the flesh, dice, mix with about 2 tbsp lemon juice, season with salt and white pepper.

6. 6.

   Place a ~10 cm diameter ring on a plate, press half of the tomato‑pepper mixture into it, then add half of the mozzarella salad, pressing firmly. Layer a slice of onion‑bacon mixture, press, lift the ring carefully, place it over the onion‑bacon layer, press, and add half of the avocado cubes. Remove the ring gently, place it over the avocado pieces again, press, and finally add the marinated shrimp pieces. Remove the ring, garnish the shrimp salad with lobster antennae and a sprig of tarragon. Repeat the layering for the second avocado‑shrimp salad. Arrange both salads on arugula leaves and serve.