Boil 1-2 litres of salted water. Add the scampi and cook for 3-4 minutes without boiling. Drain the scampi and let them cool down. In the meantime, wash the dill, dab dry and chop, except for a few stems for garnishing. Mix vinegar with salt, pepper and oil. Fold in dill. Break the scampi out of their shells. Peel garlic and press it through a garlic press. Mix sour cream with yoghurt, garlic, salt and sugar. Swivel the scampi in the sour cream sauce. Cut avocados in half, remove the stone. Peel the halves, halve them crosswise and cut into slices. Arrange the avocado slices on a plate and sprinkle with the dill sauce. Clean and slice the mushrooms, toss in the remaining dill sauce and place on the plate. Arrange the scampi on some salad leaves in the middle of the plate. Garnish with lemon slice and remaining dill
Cutlery: Prince
Glass: Schott Zwiesel