Roasted ciabatta with shrimp salad and lemon-capers mayonnaise

Ingredients

Directions

1. 1

   Defrost shrimp at room temperature. For the sauce, wash lemon hot and rub dry. Finely grate the peel with a grater, squeeze the juice. Mix salad cream and sour cream. Season with salt, pepper, lemon peel and 3 tablespoons of lemon juice.

2. 2

   Peel garlic and cut into slices. Heat 1 tablespoon of oil in a pan. Fry the prawns and garlic for about 3 minutes, turning them over. Cool to room temperature and fold in the sauce and capers. In the meantime, clean and wash the salad, spin dry and roughly cut into strips. Halve the avocado, remove the stone, remove the flesh from the skin and cut into strips. Lightly coat the avocado with the remaining lemon juice. Quarter bread, cut off lid. Spread the underside and lid with 2 tablespoons of oil thinly.

3. 3

   Halve the avocado, remove the stone, remove the flesh from the skin and cut into strips. Lightly coat the avocado with the remaining lemon juice. Quarter bread, cut off lid. Spread the underside and lid with 2 tablespoons of oil thinly. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes on the grill rack. Cover breads with salad, avocado and shrimp salad and arrange on plates

4. 4

   1 hour waiting time