Defrost shrimps at room temperature. For the aioli, peel the garlic and press it through a garlic press. Mix salad cream, yoghurt and garlic
Wash, clean, quarter and seed the tomatoes. Cut the flesh into cubes. Roughly chop the prawns. Wash dill, shake dry, pluck little flags from the stalks and cut finely except for a little garnish. Halve the avocado, remove the core, remove the flesh from the skin and dice. Mix lime juice, dill and 1 tbsp. oil. Season with salt and pepper. Mix prawns, tomatoes and avocado together
For the vinaigrette, whisk vinegar, salt, pepper and sugar. Add 4 tbsp. of oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Wash the salad, shake dry
Form the avocado and shrimp mixture into turrets on plates using a dessert ring (Ø 7 cm). Mix salad and vinaigrette and arrange next to the turrets. Garnish with aioli and dill
Waiting time approx. 30 minutes