Peel the limes generously. Remove the flesh between the separating membranes. Cut avocados in half, remove stones. Cut out small balls from the flesh. Drizzle with lemon juice.
Clean, wash and pluck the salad into bite-sized pieces. Mix the prepared ingredients. Wash and chop the dill. Peel and finely chop the onion. Mix vinegar, dill and onion cubes. Season with salt, pepper and sugar.
Add oil. Turn the salad in it and let it stand. Clean and wash the shrimp tails and dab them dry. Fry in hot lard for about 5 minutes. Season with salt and pepper. Arrange the marinated salad on plates.
Put shrimp tails on top. Serve garnished with lime wheels and dill flags.