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Avocado carpaccio with shrimp and dill dip

Avocado carpaccio with shrimp and dill dip

  • Cooked & peeled
  • Cold-water shrimp
Time:30 min.
Servings:4
Time:30 min.
Servings:4

Ingredients

10 oz. Cold-water shrimp

2 avocados

1 lemon

1 bag of arugula

2 tablespoons olive oil

dill

1.5 cup plain Greek yoghurt

salt and pepper

Cooking instructions

Mix Greek yoghurt with juice of ½ lemon, salt, pepper and lots of chopped dill.

Thinly slice the avocados and place them on four dishes.

Make a marinade of ½ lemon, olive oil, salt and pepper. Brush the avocado slices with the marinade and place the prawns on top. Add a few arugula leaves on top and finish off with grated lemon zest.

Serve with slices of bread.

Next recipe: Cured scallops with cauliflower purée and passion fruit
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