Chicory Avocado Salad with Fried Shrimp – *

(*) on orange salad sauce shrimp from the shell, remove the tail end. Score lengthwise with kitchen knife and remove the intestines. Rinse shrimp and pat dry with paper towels. Cut chicory stems in half lengthwise, remove outer leaves, remove stem. Carve into individual compartments. Cut the middle part into tender strips. Rinse well in iced water.

Cut the avocados in half, remove the stone, sprinkle with the juice of one lemon. Rinse the orange, peel thinly, cut into tender strips without white skin, blanch briefly in boiling hot water, cool. Boil the juice a little and cool, mix with the mayo. Make the salad dressing and fold in the orange mayonnaise with the help of hand mixer. Strain through a hair sieve.

Place the drained chicory fans in a star shape on the plates and brush with salad dressing. Combine the finely chopped chicory with the avocados and dress with salad dressing. Place a tablespoon of it as a base in the center of the plates.

Coarsely chop the hazelnuts and mix with the remaining salad dressing.

Season the langoustines, flour them, pat them well, drag them through the egg, then through the breadcrumbs and fry them in the fritter until golden brown. Place crisp-fresh on the salad base. Spread the salad dressing evenly in a circle. Sprinkle with a little reserved zest.

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