Jumbo Shrimps with Chopped Guacamole

Clean 4 Jumbo shrimps and panfry them

To make the salsa, remove the skin from 1/8 cucumber, remove the seeds and cut the rest into small 5 mm cubes. 

Do the same for 1/2 Roma tomato; then reduce 1/2 avocado into cubes of the same size.

Mix the diced cucumber, tomato, and avocado with a tbsp olive oil, 1,5 tbsp jalapeno’s relish, some tabasco and salt and pepper.

Serve as shown , with broccoli cress and chives

(Here the original recipe in The Good Gourmet magazine) 

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