Ingredients
- 2 ripe avocados
- 500 g scampi
- ½ l of cocktail sauce
- 1 lime, fruit and zest
- 1 pink grapefruit, fruit and zest
- 1 green salad
- For the cocktail sauce:
- 200 g mayonnaise
- 300 g ketchup
- a dash of cognac
- salt and pepper
- For the vinaigrette:
- 2 cl of sherry vinegar
- 6 cl of olive oil
- 10 g of mustard
- salt and pepper
Instructions
1. Preheat the oven at 180 °C.
2. Shell the scampi. Add the citrus zest and a little organic olive oil. Let marinate for one night.
3. Cook the scampi briefly over high heat in an ovenproof pan and put them in the oven for 3 minutes at 180°.
4. Prepare the cocktail sauce by mixing the different ingredients and season the salad.
5. Once cold, mix the scampi with the cocktail sauce.
6. Cut the avocados into cubes.
7. Cut the citrus fruits into thin slices.
Assembly
On a plate, start with a layer of salad seasoned with the vinaigrette. Place the avocados and scampi on the salad. Finish by arranging the citrus fruits for decoration.
Recipe : Café de Paris - Hotel Le Place d'Armes
Picture : Anne Lommel
