Shrimp Salad with Avocado
1.
Put two slices of lemon, 10ml of dry white wine, and 10ml of brandy in a pot of boiling water, and let the pot boil again. Put the peeled and threaded sea prawns into a boiling pot and cook for about a minute until the prawns are cooked (the number of prawns can be increased or decreased according to personal preference, this video is only for reference)
2.
Peel the ripe avocados (the ripe avocados look dark and purple on the outside and have a soft and waxy feel when you pinch them) and slice them for later use. Peel and slice the oranges and set aside. Tear the lettuce balls into small pieces by hand, add 1 gram of salt, and drizzle with a little scallion oil (ready-made scallion oil is available in supermarkets, or you can make scallion oil by fragrant scallion segments at home with peanut oil), mix well and set aside. Put all the above ingredients on a plate for later use
3.
Put 3 grams of crushed red black pepper (available in supermarkets), 3 grams of Italian mixed herbs (mixed spices of various herbs, available in supermarkets), 1 gram of salt, 5 ml of brandy, 15 ml of dry white, and 5 ml of Italian red wine vinegar. Put it into the container for later use. Use a whisk to quickly stir until the 50 ml of olive oil slowly poured into the container is fully blended with the seasoning, and it becomes a light yellow thick seasoning sauce. Pour the seasoning liquid onto the sea prawns and avocados. Decorate the side of the plate with two slices of onion rings dipped in a little Italian mixed herbs and cherry tomatoes, and enjoy
