- 500 g Black Tiger shrimp (frozen)
- 1 fennel
- watercress
- 2 avocados
- 1 grapefruit
- 1 lemon
- 2 tbsp cocktail sauce
- 1 tsp provencal herbs
- 2 tbsp olive oil
- pepper and salt
Thaw the shrimp completely and pat dry.
Cut the lemon into 4
Peel the grapefruit down to the pulp with a sharp knife. Cut the wedges from between the membranes. (*I used pineapple)
Take the pit and skin from the avocados and cut into blocks.
Slice the fennel in thick strips. (*I roasted the fennel in the grill. Sliced thick and olive oil salt and pepper)
Heat a dry grill pan and fry the shrimp for 5 minutes then 3 minutes per side. (do not add grease) Sprinkle with herbs and salt and pepper.
Make the sauce with 2 tbsps cocktail sauce and 3 tbsps cold water.
(*I added aubergine and lentil veg pate)
To make the tower, put the avocado on the bottom, then grapefruit, then fennel shrimp. Sprinkle watercress and olive oil and some more salt and pepper.
put a dollop of sauce on the side and a wedge of lemon.
