Preparation

1.Wash the avocados, cut them in half, discard the pit and sprinkle with the lemon juice to prevent them from browning.
2. Bring the shrimp to a boil for three minutes, drain and set aside.
3.In a bowl, mix all the ingredients, reserving the lettuce leaves, season with salt and pepper and fill the avocados with this preparation.
4. Arrange the lettuce on six starter plates and place the avocados on top.

Ingredients

  • • 3 large avocados
  • • 1 kg of shrimp peeled and deveined
  • • 100 g of cooked baby peas
  • • 1 small pearl onion cut into small cubes
  • • 6 tablespoons of lemon juice
  • • 1 sprig of chopped parsley
  • • 1 teaspoon dried oregano
  • • 2 medium tomatoes, diced without skin and without seeds
  • • 1/2 teaspoon cayenne pepper
  • • 1 hard-boiled egg, finely chopped
  • • escarole lettuce leaves
  • •Salt
  • • freshly ground pepper