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AVOCADO AND SHRIMP STARTER

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INGREDIENTS

SERVES

4

METHOD

400 g peeled,
freshly boiled shrimp
2 avocados
1/2 chili
Juice of 1/2 lemon
3 tbs olive oil
1 ts grated lemon rind
4 thin slices of baguette
4 tbs mayonnaise
1 tbs mustard,
coarse-grained
Coarsely ground
pepper

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Halve, peel and pit the avocado with a spoon.
Dice the avocado flesh.

Finely chop the chili and mix with the avocado.

Arrange the shrimpon top and sprinkle with lemon juice.
Season with pepper. Fry thin slices of baguette in oil.
Whisk mayonnaise and mustard and spread on the toast.

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