This is a very popular dish to be served anywhere around the world. Make sure you use the freshest shrimp you can find. Before using the shrimp in this salad recipe, wash the shrimp in some salty water and always take out the black vein out of the back of the shrimp.

To make the lemon aioli, place the roasted garlic, egg yokes, mustard, white vinegar and seasoning into a small stainless steel bowl and whisk until combined. Slowely add the oil until it emulsifies and the aioli becomes thick. Place aside. Wash and dry the lettuce. Slice the onion, capsicum, spring onions, and coriander into a small bowl and add the lemon rind, olive oil, brown sugar and orange juice and mix well. Peel and wash the shrimp. Slice the avocado into thin strips. Place the washed lettuce into a small deep bowl. Add the sliced vegetables. Place the sliced avocado around the top of the vegetables in a pin wheel shape and place the shrimps in between each sliced avocado. Place the lemon aioli into a piping bag with a small round tube and pipe the aioli over the top of the avocado and shrimp salad.

1 ripe avocado

9 ounces medium sized shrimps

½ salad onion

¼ red capsicum

1 stalk spring onions

10 sprigs coriander

½ teaspoon lemon rind

½ teaspoon brown sugar

½ teaspoon orange juice

1 teaspoon extra virgin olive oil

1 small green lettuce

1 garlic clove, roasted

2 egg yokes

¼ teaspoon Dijon mustard

½ teaspoon white vinegar

7 ounces vegetable oil

Salt and pepper

1/2 teaspoon lemon rind

1 teaspoon lemon juice

Time to make 5 minutes Serves 2