1 ripe avocado
1 leaf of romaine lettuce
8 prawns of very good quality
Castillo de Canena Family Reserve Arbequina EVOO
Peel the avocado and cut into tiny dices.
Chop the lettuce leaf on Juliana.
Boil the shrimp and let cool on ice. Cut into 3 or 4 pieces, depending on the size.
Prepare a mayonnaise with extra-virgin olive oil Castillo de Canena Family Reserve Arbequino, the egg and let’s substitute the vinegar for half of lime juice and half of lemon juice. It should be slightly thick.
Once done, add 1 tablespoon of ketchup and another of orange juice (or as much as you like it) and optionally, add some little balls of pink pepper.
Serve in a couple of cocktail glasses. First place a bed of lettuce and then the avocado, shrimps and finish with the citrus sauce.
Garnish with salmon caviar.