INGREDIENTS

For the shrimp salad

• 1 packet of 7 THALASSES blanched peeled shrimps U20
• 100 g mayonnaise
• 100 g chopped green pepper
• 60 g fresh onion, finely chopped
• juice and zest of 1 lime
• salt and pepper

For the avocado cream

• 2 ripe avocados
• 1 red chili finely chopped
• juice and zest of 1 lime
• 20 g coriander
• 20 g olive oil

For the roasted lettuce

• 3 pieces of lettuce hearts
• 20 g olive oil
• salt and pepper
• ½ lemon juice

For the lime vinaigrette

• 10 g honey
• 20 g whole grain mustard
• 200 g lime juice
• 200 g olive oil
• salt and pepper

METHOD

Defrost the shrimps in a strainer overnight.

Firstly, boil them in plenty of salted water for 2 minutes and immediately cool them thoroughly in a pan of ice water. Drain them well on absorbent paper.

Then, in a bowl, mix all the ingredients for the shrimp salad.

Peel the avocados and mash them with a fork in a mixing bowl. Mix all the avocado cream ingredients together and store with plastic wrap in the refrigerator.

Meanwhile, in a multiblender, whip all the vinaigrette ingredients.

Chop the lettuce hearts, marinate them with olive oil, salt and pepper, and grill. Then, in a bowl, marinate them with the vinaigrette.

Serve the roasted lettuce in a salad bowl with the avocado cream and the shrimp salad on top.

Chef Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni