Avocado shrimp cocktail with chicory and lamb's lettuce

Ingredients

Directions

1. 1

   Hard boil the egg in boiling water for about 10 minutes. Wash the shrimps and remove the shell, except for the tail. Remove the intestines as well. Heat the butter in a pan and fry the prawns for 4-5 minutes, turning them over.

2. 2

   Let it cool down. Quench the egg cold and peel it. Clean and wash the chicory and rock salad, drain well. Remove 12 leaves from the chicory and cut the rest into strips. Peel and halve the avocado and remove the core.

3. 3

   Halve the halves again lengthwise and cut into slices. Wash the dill, dab dry and cut finely. Mix vinegar with salt, pepper and dill. Finally, fold in the oil. Mix avocado, chicory strips and lamb's lettuce with the vinaigrette.

4. 4

   Place 3 chicory leaves on each plate and arrange the salad on top. Cut the egg into slices and arrange on the salad plates with the prawns.