Scampi with avocado cream

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6 Scampi (25 g)
2 Tomatoes
2 Limes
1 ripe avocado
Salt
Tabasco
2 Lettuce leaves
3-4 tablespoons coarse salt
2 EL Oil
Pepper
Lemon balm
wooden skewers

30 minutes

easy

1.: Break the scampi out of the shell up to the end of the tail. Make a small incision lengthways on the back and carefully remove the bowel. Wash the scampi and cut about 3 cm long towards the tail. Clean and wash tomatoes. Quarter one, remove the seeds, cut the second into 6 slices. Wash the limes with hot, squeeze 1, cut the other into thin slices. Halve the avocado, remove the stone, peel the fruit halves. Drizzle the pulp with 3 tablespoons of lime juice, puree. Season with salt and Tabasco, fold in the tomato cubes. Tear up lettuce leaves and cover with 1 slice of tomato and 1 lime each. Place on coarse salt. Fry the scampi in hot oil for about 4 minutes, season with salt and pepper and place on the prepared slices. Pin each with a wooden skewer. Serve garnished with lemon balm and the rest of the lime.Add avocado cream
2.: Small glass bowl: Kosta Boda
3.: Cord: Krömer Zolnir
4 .: Table linen: ASA

1 person approx.:

330 kcal
1380 kJ

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