Defrost the prawns. Wash and halve the tomatoes. Clean the lettuce, wash it, spin dry and tear it into pieces.
For the vinaigrette, peel and finely dice the shallots. Mix lemon juice, honey, salt and pepper. Fold in 3 tablespoons of oil and stir in the shallots.
Cut the avocados in half lengthwise and remove the stone. Remove the flesh from the skin and cut into small pieces. In a large bowl carefully mix with tomatoes, lettuce and vinaigrette.
Heat 1 tablespoon of oil in a frying pan. Rinse the prawns, dab dry and fry them for 2-3 minutes, turning them over. Season with salt and pepper. Carefully fold into the salad, season again with salt and pepper.