A shrimp salad with an Asian twist, combined with peppers, garlic, avocado and lettuce. Fresh, spicy and full of flavour!
Start with baking the shrimps in olive oil with garlic, chilli pepper and a little salt and pepper, bake untill they become pink.
Wash And dry the lettuce and gently take of the leaves. Cut the avocado into thin slices, dice the peppers and spring onion into very thin rings.
Mix the vegetables with the lettuce and transfer to plates. Garnish with the shrimps and dill and season with the tomato dressing.