Brown Shrimp and Avo Salad with Lemon Vinaigrette

I’m very partial to little brown shrimps or crevettes grises as they’re called in France. I buy them shell-on and eat all or whip off their whiskery heads, wolfing them down with crusty bread and butter and a glass of chilled white wine. They’re usually a summer treat although I’m often tempted at this time of year when I see them at my fishmonger ( A salad like this makes an attractive starter or light healthy supper (with brown bread and butter).

Serves 2

Prep: 20 min

1 firm but ripe avocado

1 lemon

70g peeled brown shrimps

1 generous handful mixed salad leaves

for the vinaigrette:

1 lemon

½ tsp honey

½ tsp Dijon mustard

3 tbsp light olive oil

     First make the vinaigrette. Squeeze 1 tbsp lemon juice into a mixing bowl. Season lightly with salt and more generously with black pepper. Stir in the honey to dissolve. Add the mustard stirring smooth then beat in the olive oil to make a creamy, pale dressing. Run a knife round the length of the avo, cutting to the stone, twist apart. Winkle out the stone then use a small, sharp knife to peel the halves. Place flat side down and slice as in the photo. Use a palate knife to lift onto the side of two dinner plates. Squeeze lemon over the top, letting the juices trickle down over and between the slices. Arrange the leaves next to the avo and trickle the shrimps down the middle. Spoon vinaigrette over prawns and leaves and a tiny amount over the avo. Yum.